1Arrange a rack in the center of the oven and preheat to 375°F.
2Arrange a rack in the center of the oven and preheat to 375°F.
3Arrange a rack in the center of the oven and preheat to 375°F.
4Grease a 13" x 9" baking dish with butter.
5Grease a 13" x 9" baking dish with butter.
6Grease a 13" x 9" baking dish with butter.
7Slice chicken lengthwise into thin cutlets and season all over with seasoning salt.
8Slice chicken lengthwise into thin cutlets and season all over with seasoning salt.
9Slice chicken lengthwise into thin cutlets and season all over with seasoning salt.
10In a large skillet over medium heat, heat oil and swirl to coat the pan.
11In a large skillet over medium heat, heat oil and swirl to coat the pan.
12In a large skillet over medium heat, heat oil and swirl to coat the pan.
13Working in batches if needed, add chicken and cook, turning occasionally, until light golden brown and an instant-read thermometer registers 165°F in the thickest part, about 7 minutes per side.
14Working in batches if needed, add chicken and cook, turning occasionally, until light golden brown and an instant-read thermometer registers 165°F in the thickest part, about 7 minutes per side.
15Working in batches if needed, add chicken and cook, turning occasionally, until light golden brown and an instant-read thermometer registers 165°F in the thickest part, about 7 minutes per side.
16Transfer the cooked chicken to a cutting board.
17Transfer the cooked chicken to a cutting board.
18Transfer the cooked chicken to a cutting board.
19In the same skillet over medium heat, melt 2 Tbsp. butter.
20In the same skillet over medium heat, melt 2 Tbsp. butter.
21In the same skillet over medium heat, melt 2 Tbsp. butter.
22Add onion and season with 1/2 tsp. salt.
23Add onion and season with 1/2 tsp. salt.
24Add onion and season with 1/2 tsp. salt.
25Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
26Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
27Cook, stirring occasionally, until the onion begins to soften, about 5 minutes.
28Add garlic and cook, stirring, until fragrant, about 1 minute more.
29Add garlic and cook, stirring, until fragrant, about 1 minute more.
30Add garlic and cook, stirring, until fragrant, about 1 minute more.
31Add rice and stir to combine.
32Add rice and stir to combine.
33Add rice and stir to combine.
34Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes.
35Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes.
36Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes.
37Add broth and scrape any browned bits from the bottom of the skillet.
38Add broth and scrape any browned bits from the bottom of the skillet.
39Add broth and scrape any browned bits from the bottom of the skillet.
40Stir in soup until smooth.
41Stir in soup until smooth.
42Stir in soup until smooth.
43Transfer the rice mixture to the prepared baking dish.
44Transfer the rice mixture to the prepared baking dish.
45Transfer the rice mixture to the prepared baking dish.
46Cover the dish with foil.
47Cover the dish with foil.
48Cover the dish with foil.
49Bake the rice mixture, stirring halfway through, until rice is almost completely cooked through, 30 to 35 minutes (start checking at around 25 minutes).
50Bake the rice mixture, stirring halfway through, until rice is almost completely cooked through, 30 to 35 minutes (start checking at around 25 minutes).
51Bake the rice mixture, stirring halfway through, until rice is almost completely cooked through, 30 to 35 minutes (start checking at around 25 minutes).
52Meanwhile, fill a medium saucepan with water and bring to a boil.
53Meanwhile, fill a medium saucepan with water and bring to a boil.
54Meanwhile, fill a medium saucepan with water and bring to a boil.
55Place ice cubes in a medium bowl and fill with cold water.
56Place ice cubes in a medium bowl and fill with cold water.
57Place ice cubes in a medium bowl and fill with cold water.
58Cook broccoli in boiling water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes.
59Cook broccoli in boiling water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes.
60Cook broccoli in boiling water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes.
61Transfer broccoli to ice water to stop cooking.
62Transfer broccoli to ice water to stop cooking.
63Transfer broccoli to ice water to stop cooking.
64Transfer broccoli to a plate and season with 1/2 tsp. salt.
65Transfer broccoli to a plate and season with 1/2 tsp. salt.
66Transfer broccoli to a plate and season with 1/2 tsp. salt.
67Shred chicken into bite-sized pieces.
68Shred chicken into bite-sized pieces.
69Shred chicken into bite-sized pieces.
70In a medium heatproof bowl, microwave the remaining 2 Tbsp. butter until melted, about 30 seconds.
71In a medium heatproof bowl, microwave the remaining 2 Tbsp. butter until melted, about 30 seconds.
72In a medium heatproof bowl, microwave the remaining 2 Tbsp. butter until melted, about 30 seconds.
73Add crackers, garlic powder, pepper, and 1/2 cup cheese to the melted butter and toss with a fork to combine.
74Add crackers, garlic powder, pepper, and 1/2 cup cheese to the melted butter and toss with a fork to combine.
75Add crackers, garlic powder, pepper, and 1/2 cup cheese to the melted butter and toss with a fork to combine.
76Uncover the baking dish and stir in the shredded chicken, broccoli, and the remaining 1 cup cheese.
77Uncover the baking dish and stir in the shredded chicken, broccoli, and the remaining 1 cup cheese.
78Uncover the baking dish and stir in the shredded chicken, broccoli, and the remaining 1 cup cheese.
79Top with the cracker topping.
80Top with the cracker topping.
81Top with the cracker topping.
82Continue to bake the casserole, uncovered, until broccoli is tender and the topping is slightly browned, 10 to 15 minutes more.
83Continue to bake the casserole, uncovered, until broccoli is tender and the topping is slightly browned, 10 to 15 minutes more.
84Continue to bake the casserole, uncovered, until broccoli is tender and the topping is slightly browned, 10 to 15 minutes more.
85Let cool slightly before serving.
86Let cool slightly before serving.
87Let cool slightly before serving.
Ingredients
4 Tbsp. unsalted butter, divided, plus more for greasing
4 Tbsp. unsalted butter, divided, plus more for greasing
4 Tbsp. unsalted butter, divided, plus more for greasing
4 (6-oz.) boneless, skinless chicken breasts
4 (6-oz.) boneless, skinless chicken breasts
4 (6-oz.) boneless, skinless chicken breasts
1 Tbsp. all-purpose seasoning salt (such as Lawry’s or Adobo)
1 Tbsp. all-purpose seasoning salt (such as Lawry’s or Adobo)
1 Tbsp. all-purpose seasoning salt (such as Lawry’s or Adobo)
2 Tbsp. neutral oil
2 Tbsp. neutral oil
2 Tbsp. neutral oil
1 large yellow onion, finely chopped
1 large yellow onion, finely chopped
1 large yellow onion, finely chopped
Kosher salt
Kosher salt
Kosher salt
4 garlic cloves, finely chopped
4 garlic cloves, finely chopped
4 garlic cloves, finely chopped
1.5 c. long-grain white rice, rinsed
1.5 c. long-grain white rice, rinsed
1.5 c. long-grain white rice, rinsed
3.5 c. low-sodium chicken broth
3.5 c. low-sodium chicken broth
3.5 c. low-sodium chicken broth
2 (10-oz.) cans cream of mushroom soup
2 (10-oz.) cans cream of mushroom soup
2 (10-oz.) cans cream of mushroom soup
2 heads of broccoli, cut into florets
2 heads of broccoli, cut into florets
2 heads of broccoli, cut into florets
1.5 c. crushed Ritz crackers
1.5 c. crushed Ritz crackers
1.5 c. crushed Ritz crackers
0.25 tsp. garlic powder
0.25 tsp. garlic powder
0.25 tsp. garlic powder
0.25 tsp. freshly ground black pepper
0.25 tsp. freshly ground black pepper
0.25 tsp. freshly ground black pepper
1.5 c. shredded cheddar, divided
1.5 c. shredded cheddar, divided
1.5 c. shredded cheddar, divided
Equipment
ovenbaking dish (13" x 9")large skilletcutting boardmedium saucepanmedium bowlfork
Tips
Use unsalted butter to control saltiness.
Rotisserie chicken can be used as a substitute, requiring a little over a pound of shredded chicken.
Seasoning salt can vary by brand; if using a different brand than Lawry's, start with 2 tsp and adjust to taste.
Long-grain white rice is highly recommended; brown rice will take longer to cook and affect texture.
Use low-sodium chicken broth to control salt amounts.
Freshly shred cheddar for best flavor and texture.
Buttery crackers other than Ritz can be used for the topping.
Store leftovers in an airtight container for up to 4 days, or freeze in individual portions for up to 3 months.