Categories: Sides

Ingredients

• 2 tbsp. unsalted butter
• 1 small yellow onion, chopped
• 1 garlic clove, minced
• 10.5 oz can cream of chicken soup
• 1 1/4 cups shredded Cheddar, divided
• 1 cup whole milk
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 3 cups cooked long-grain rice
• 2 1/2 cups broccoli florets, cooked
• 1 cup lightly crushed buttery round crackers

Directions

1. Preheat oven to 350. Spray an 8×8-inch baking dish with cooking spray.

2. In a large skillet, melt butter over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add soup, 1 cup cheese, milk, salt and pepper; cook, stirring constantly, until cheese is melted, about 2 minutes. Remove from heat; add cooked rice and broccoli, stirring until combined. Spoon into prepared pan. Sprinkle with crushed crackers and remaining 1/4 cup cheese.

3. Bake until golden brown and bubbly, about 30 minutes.

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