Chicken Broccoli Rice Cream of Mushroom Casserole
A comforting and creamy casserole combining tender chicken, fresh broccoli, fluffy rice, and savory cream of mushroom soup, baked to perfection with a crispy topping.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6
Ingredients
2 cups cooked white rice
2 cups cooked chicken breast, shredded
3 cups fresh broccoli florets
1 can (10.5 ounces) cream of mushroom soup
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup chopped onion
1/2 cup milk
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup crushed buttery crackers
2 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C).
Steam the broccoli florets until tender but still crisp, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the cream of mushroom soup, sour cream, milk, minced garlic, chopped onion, salt, and black pepper. Stir until smooth.
Add the cooked rice, shredded chicken, steamed broccoli, and 3/4 cup of shredded cheddar cheese to the soup mixture. Stir gently until everything is evenly combined.
Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
In a small bowl, mix the crushed buttery crackers with the melted butter until the crumbs are evenly coated.
Sprinkle the cracker mixture evenly over the top of the casserole.
Sprinkle the remaining 1/4 cup shredded cheddar cheese over the cracker topping.
Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let it cool for 5 minutes before serving.