Chicken Casserole with Rice
This fast, easy casserole is perfect for busy weeknights.
- 1 bag frozen chopped broccoli (16 oz, unthawed)
- 2 cups diced cooked chicken (about 3/4 lb)
- 2 cups cooked rice
- 1 small can condensed cream of chicken soup (10.5 oz)
- 1 small onion, chopped
- 1 cup mayonnaise
- 2 cup shredded cheddar cheese (8 oz)
- 1/2 sleeve buttery crackers (about 16 crackers)
- 1/2 stick butter, cut into small pats (about 10)
Preheat oven to 350 degrees. Spread frozen broccoli across a greased 13x9" baking dish.
In a separate bowl, combine cooked chicken, cooked rice, condensed cream of chicken soup, chopped onion, and cheese. Stir until well blended, then layer mixture evenly overtop of broccoli in baking dish
Put buttery crackers in a zip-top bag, then crush into large crumbs using a rolling pin or underside of a big skillet. Sprinkle crumbs evenly overtop of casserole. Dot the top of the crumbs with pats of butter.