Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup or 150g)
  • 2 cloves garlic, minced (approx. 1 tsp or 5g)
  • 1 large head of broccoli, cut into florets (approx. 4 cups or 400g)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups (950ml) cooked long-grain white rice (about 1 1/2 cups or 300g uncooked)
  • 1 (10.75 oz or 305g) can condensed cream of chicken soup
  • 1/2 cup (120ml) milk (2% or whole)
  • 1/2 cup (120ml) mayonnaise (full fat or light)
  • 1 tsp Dijon mustard
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (225g) shredded cheddar cheese, divided
  • 1/2 cup (50g) crushed Ritz crackers (optional)
  • 2 tbsp (30g) melted butter (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large skillet, heat olive oil over medium-high heat. Add chicken, salt, and pepper and cook until browned and cooked through (internal temperature of 165°F/74°C). Remove chicken from skillet and set aside. Add onion and garlic to the skillet and sauté until softened and fragrant.
  3. Add the broccoli florets to the skillet with the onions and garlic. Cook until tender-crisp, about 5-7 minutes.
  4. In a large mixing bowl, combine cooked rice, cream of chicken soup, milk, mayonnaise, Dijon mustard, Parmesan cheese, and 1 cup of cheddar cheese. Stir well to combine.
  5. Gently fold in the cooked chicken and broccoli into the rice mixture.
  6. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top. Optional: Combine crushed Ritz crackers and melted butter in a small bowl and sprinkle over the cheese.
  7. Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted and bubbly. Watch carefully to prevent burning, especially if using the Ritz cracker topping. Let cool for a few minutes before serving.