Ingredients
- 3 cups cooked chicken, chopped or shredded
- 3 cups cooked long-grain white rice
- 3 cups small broccoli florets
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups halal chicken broth
- 1 cup whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 1 cup crushed buttery crackers
- 2 tablespoons melted butter
Instructions
- 1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 2. Bring a small pot of water to a boil. Blanch the broccoli florets for about 2 minutes, then drain well.
- 3. Melt 3 tablespoons butter in a saucepan over medium heat. Add the flour and whisk for 1 minute.
- 4. Gradually whisk in the halal chicken broth and whole milk. Add the garlic powder, onion powder, thyme, salt, and black pepper. Cook, stirring frequently, until slightly thickened.
- 5. Remove the sauce from the heat and stir in 1 1/2 cups cheddar until melted.
- 6. In a large bowl, combine the cooked chicken, cooked rice, broccoli, and cheese sauce. Fold together until evenly coated.
- 7. Transfer the mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup cheddar.
- 8. Combine the crushed crackers with 2 tablespoons melted butter and scatter evenly over the casserole.
- 9. Bake uncovered for 25–30 minutes, until hot and bubbling around the edges and the topping is golden.
- 10. Let the casserole rest for 10 minutes before serving.
Notes
Use halal-certified chicken and chicken broth. Check packaged cheese and crackers when halal certification is needed. Keep the cracker topping separate if assembling the casserole ahead so it stays crisp.
- Prep Time: 20 mins
- Rest Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American