Ingredients:

  • 3 cups (450g) shredded rotisserie chicken
  • 2 cups (400g) cooked long-grain white rice
  • 2 cups (300g) frozen broccoli florets, thawed
  • 1/2 cup (115g) unsalted butter, melted
  • 2 cups (480ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 sleeve (100g) Ritz crackers, crushed
  • 4 tbsp (55g) unsalted butter, melted
  • 1 cup (115g) sharp cheddar cheese, shredded

Instructions:

  1. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large bowl, fold together the shredded rotisserie chicken, cooked rice, and thawed broccoli until evenly distributed, then transfer the mixture into the prepared baking dish.
  3. In a separate bowl, whisk together the melted butter (115g), chicken broth, heavy cream, garlic powder, onion powder, salt, and pepper.
  4. Pour the sauce evenly over the chicken and rice, using a spatula to gently press the rice down so it is fully submerged.
  5. Toss the crushed Ritz crackers with the remaining melted butter (55g). Sprinkle the shredded cheddar cheese over the casserole, followed by the buttery cracker crumbs.
  6. Bake for 25–30 minutes until the edges are bubbling and the topping is deep mahogany-gold.