This is the casserole that shows up at potlucks and family dinners for a reason — it uses whatever cooked chicken and rice you already have on hand and turns them into something that reheats better the next day.
The buttery cracker topping is what separates it from a plain baked rice dish, adding crunch against all that creamy filling.
Wait to add the cracker topping until just before baking if making ahead — pre-mixed crackers left sitting on top get soggy instead of staying crisp.
Save this recipe for later — pin it to your chicken board.
Preheat oven to 375°F (190°C). In a large bowl, combine shredded chicken, rice, cream of chicken soup, sour cream, chicken broth and mixed vegetables. Season with salt and pepper and mix well.
Spread the mixture into a greased 9x13-inch baking dish. Sprinkle cheddar cheese evenly over the top.
Toss crushed crackers with melted butter and scatter evenly over the cheese layer.
Bake for 30-35 minutes until bubbling around the edges and the topping is golden brown.
Yes — rotisserie chicken is an easy shortcut here and adds extra flavor from the seasoning on the skin. About 3 cups shredded is roughly one whole rotisserie chicken.
Yes — assemble everything except the cracker topping, cover and refrigerate up to 24 hours. Add the topping right before baking so it stays crisp.
Yes, though the topping softens after freezing — for best texture, freeze without the cracker topping and add fresh crackers before reheating.