Ingredients:

  • 3 cups cooked white rice (approx. 450g)
  • 3 cups rotisserie chicken, shredded or cubed (approx. 400g)
  • 2 cups frozen broccoli florets, thawed and drained (approx. 300g)
  • 1/2 cup low sodium chicken stock (120ml)
  • 8 oz Velveeta cheese, cubed (225g)
  • 10.5 oz condensed cream of chicken soup (298g)
  • 1/2 cup sour cream (115g)
  • 1 tsp onion powder (5g)
  • 1/2 tsp garlic powder (2.5g)
  • 1/4 tsp black pepper
  • 1 cup crushed Ritz crackers (100g)
  • 2 tbsp unsalted butter, melted (30g)

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the cooked white rice, shredded rotisserie chicken, and thawed broccoli florets. Ensure broccoli is patted dry to prevent excess moisture.
  3. In a separate microwave-safe bowl, combine the cubed Velveeta, condensed cream of chicken soup, and chicken stock. Heat in 30-second intervals, stirring until the cheese is melted and the sauce is smooth.
  4. Whisk the sour cream, onion powder, garlic powder, and black pepper into the cheese mixture.
  5. Pour the cheese sauce over the chicken and rice mixture, tossing gently with a silicone spatula until every grain of rice is evenly coated.
  6. Transfer the mixture to the prepared baking dish and spread it into an even layer.
  7. In a small bowl, mix the crushed Ritz crackers with the melted butter. Sprinkle the topping evenly over the casserole.
  8. Bake for 20 minutes, or until the sauce is bubbling and the cracker topping is golden brown.