Ingredients:

  • 10.5 oz condensed cream of chicken soup
  • 1.5 cups low sodium chicken broth
  • 0.5 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1 cup long-grain white rice, uncooked
  • 1.5 lbs chicken breast, cut into 1-inch pieces
  • 3 cups fresh broccoli florets, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 0.5 cup butter crackers, crushed

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Whisk the condensed soup, chicken broth, sour cream, garlic powder, onion powder, and smoked paprika in a large bowl.
  3. Stir the uncooked rice into the liquid mixture. Ensure every grain is submerged.
  4. Fold in the chopped chicken pieces and the broccoli florets.
  5. Transfer the entire mixture into your 9x13 baking dish, spreading it into an even layer.
  6. Cover the dish tightly with aluminum foil. Bake for 45 minutes until the rice is tender.
  7. Remove the foil and scatter the shredded cheddar cheese evenly over the top.
  8. Sprinkle the crushed butter crackers over the cheese layer.
  9. Bake for an additional 5 minutes until the cheese is bubbling and the crackers are golden.
  10. Rest the casserole for 5 to 10 minutes before serving. Note: This allows the sauce to set and the rice to finish absorbing any lingering moisture.