Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cooked and shredded
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, diced (approx. 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 (10.75 oz/305g) can condensed cream of chicken soup
  • 1 cup (240ml) milk (whole or 2%)
  • 1 cup (240ml) mayonnaise (full-fat or light)
  • 1 tsp (5ml) Dijon mustard
  • 1/2 tsp (2.5ml) black pepper
  • 1/4 tsp (1.25ml) salt, or to taste
  • 2 cups (approx. 400g) cooked long-grain rice (such as Uncle Ben's, or your favourite), cooked according to package directions
  • 2 cups (approx. 200g) broccoli florets, steamed or blanched until tender-crisp
  • 1 1/2 cups (approx. 170g) shredded cheddar cheese, divided (reserve 1/2 cup for topping)
  • 1/2 cup (50g) crushed Ritz crackers (or similar buttery crackers)
  • 2 tbsp (30g) melted unsalted butter
  • 1/4 cup (30g) shredded parmesan cheese (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Lightly grease the baking dish.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
  3. In a large bowl, combine cream of chicken soup, milk, mayonnaise, Dijon mustard, salt, and pepper. Whisk until smooth.
  4. Add shredded chicken, cooked rice, and steamed broccoli to the creamy mixture. Stir to combine well.
  5. Pour the chicken and rice mixture into the prepared baking dish. Top with 1 cup of shredded cheddar cheese.
  6. In a small bowl, combine crushed Ritz crackers, melted butter, and parmesan cheese (if using). Sprinkle evenly over the cheese layer.
  7. Bake for 30-35 minutes, or until golden brown and bubbly. The internal temperature of the casserole should reach 165°F (74°C).
  8. Let cool for 5-10 minutes before serving.