Go Back
Broccoli Cheddar Chicken Rice Bake
Rachel Kim

Broccoli Cheddar Chicken Rice Bake

Cooked rice keeps the broccoli from getting exhausted while sharp cheddar and a modest amount of condensed soup bind the filling. The cracker top should be brown, not powdery.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 5 cups cooked long-grain white rice
  • 3 cups chopped cooked chicken
  • 4 cups small broccoli florets steamed for 3 minutes
  • 1 can 10.5 oz condensed cream of chicken soup
  • 1 cup whole milk
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 2 cups shredded sharp cheddar cheese divided
  • 1 cup crushed buttery crackers
  • 2 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish with 1 teaspoon butter.
  2. Whisk the condensed soup, milk, mustard, garlic powder and salt in a large bowl.
  3. Fold in the rice, cooked chicken, broccoli and 1 1/2 cups cheddar and spread the mixture in the dish.
  4. Combine the crackers, melted butter and remaining cheddar and scatter the crumbs evenly on top.
  5. Bake uncovered until bubbling around the edges and browned on top, 25 to 30 minutes.
  6. Rest the casserole for 8 minutes before scooping so the filling holds together.