Ingredients:

  • 800g rotisserie chicken, shredded and skin removed
  • 450g cooked white rice
  • 150g broccoli florets, steamed
  • 298g cream of chicken soup
  • 240g full-fat sour cream
  • 226g sharp cheddar cheese, freshly grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp black pepper
  • 1 sleeve Ritz-style crackers, crushed
  • 56g unsalted butter, melted
  • 1 tsp dried parsley

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the shredded rotisserie chicken, cooked white rice, and steamed broccoli florets.
  2. In a separate bowl, whisk together the cream of chicken soup, sour cream, garlic powder, onion powder, and black pepper until smooth. Fold this mixture into the chicken and rice until evenly coated.
  3. Transfer the mixture into a 9x13 inch baking dish and smooth the top with a spatula. Sprinkle the freshly grated sharp cheddar cheese in an even layer over the base.
  4. In a small bowl, combine the crushed crackers, melted butter, and dried parsley. Sprinkle the buttery cracker mixture over the cheese layer.
  5. Bake for 20 minutes until the cheese is bubbling and the cracker topping has turned a deep golden brown.