You can’t really go wrong with the combination of chicken, broccoli and cheese, which means you know this recipe is a winner! It’s one of those meals that works perfectly as a weeknight supper but also looks totally impressive being served to guests.

With just a few ingredients and your trusty casserole dish you’ll have a recipe that your whole family will love—even with the vegetables. And the butter crumb topping just takes it right over the edge into complete indulgence territory. Make this for your family tonight and watch them fall in love.

 

Ingredients:

2 cans (21.5 oz) condensed cream of chicken soup

1 cup whole milk

1/4 cup Crystal Farms® Butter, unsalted

1/2 tsp salt

1/4 tsp black pepper

1/4 teaspooon curry powder

3 cups brown rice, cooked

16 oz chicken breast, cooked and diced

16 oz frozen broccoli florets, thawed and chopped

1/2 cup + 1/2 cup shredded cheddar cheese

1/2 cup butter-flavored crackers, crushed

as needed nonstick cooking spray

 

Directions:

Preheat oven to 400° F.

In a medium bowl, combine soup, milk, butter, salt, pepper and curry powder. Mix well.

Fold in the brown rice,cooked chicken, broccoli and half cup of shredded Cheddar cheese.

Transfer to a greased 4-quart casserole dish and top with the remaining cheese and crushed butter-flavored crackers.

Cook for about 40 minutes or whenever the internal temperature reaches 165° F.

 

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Quick tip: If you don’t have the curry powder you can omit—it’ll just be missing a little spice.

Photo and recipe courtesy of Crystal Farms Cheese.