Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces
  • 1.5 cups uncooked long-grain white rice, rinsed
  • 4 cups fresh broccoli florets, chopped small
  • 2.5 cups low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup
  • 0.5 cup sour cream
  • 2.5 cups sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 1 cup Ritz-style buttery crackers, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (180°C) and lightly grease your baking dish with butter or non stick spray.
  2. Rinse the rice in a fine mesh sieve under cold water until the water runs clear.
  3. Whisk the liquids in a large bowl, combining the chicken broth, condensed soup, sour cream, garlic powder, onion powder, smoked paprika, and salt.
  4. Toss the chicken and rice into the liquid mixture, ensuring every grain of rice is submerged.
  5. Fold in the broccoli and 2 cups of the shredded cheddar until the mixture is thick and colorful.
  6. Transfer the mixture to the prepared baking dish, smoothing it out with a spatula so it bakes evenly. Cover tightly with aluminum foil.
  7. Bake for 35 minutes, then carefully remove the foil; the rice should be mostly tender.
  8. Combine the topping by mixing the crushed Ritz crackers, melted butter, and the remaining 0.5 cup of cheese in a small bowl.
  9. Sprinkle the topping over the casserole and bake uncovered for 10 more minutes until the cheese is bubbling and the crackers are golden brown.