Cheesy Chicken and Broccoli Casserole
A comforting rice casserole packed with rotisserie chicken, cheese and broccoli. Topped with a buttery cracker topping and baked til golden brown. Great for a crowd!
Ingredients
- 3 c rice cooked, cold
- 1 rotisserie chicken shredded
- 1 onion diced, cooked
- 3 heads of broccoli cut into bite size florets, cooked
- 1 lb American cheese Velveeta, cubed
- 1 stick salted butter cold, diced
- 2 cans cream of chicken soup
- 1 1/2 salt
- 1 tsp pepper
- 2 sleeves Ritz crackers
- 5 tbsp melted butter
Instructions
- Cook rice. Bring to room temperature then refrigerate until cold. I like to use Minute Rice for this. Measure 3 dry cups then cook.
- Preheat oven to 350 degrees.
- Dice and cook onion in 2 tablespoons of olive oil until caramelized. Set aside.
- To a large mixing bowl add rice, a shredded rotisserie chicken, cooked onion, salt, pepper, Velveeta, butter, steamed broccoli, and cream of chicken soup.
- Mix well before pressing into a buttered 9x13 dish or pan.
- Create crumbs with two sleeves of Ritz crackers in a gallon ziploc bag. Pour in melted butter and mix until all the crumbs are wet. Pour over the casserole and spread out.
- Bake uncovered for 45 minutes.
Tried this recipe?Let us know how it was!