Common Questions
Can I use frozen broccoli?
Yes. Thaw it first and squeeze or pat it dry so your casserole does not get watery. If you are in a hurry, you can microwave it until just tender, then drain well.
Do I have to cook the rice first?
For this recipe, yes. Using cooked rice makes the bake consistent and prevents the dreaded crunchy rice situation. If you only have minute rice, you can use it, but cooked long grain rice gives the best texture.
Helpful conversion: 3 cups cooked rice is about 1 to 1 1/4 cups dry rice, depending on the type. Cooled or room-temp rice mixes in easiest.
What is the best chicken to use?
Rotisserie chicken is the weeknight cheat code. Any cooked, shredded or chopped chicken works. For a quick guide, 3 cups cooked chicken is about 1 1/2 pounds (give or take). If you are cooking it fresh, poach or bake and keep it simple with salt and pepper.
How do I keep the casserole from drying out?
Two tips: do not overbake, and make sure you have enough sauce. If your rice is very dry (like leftover rice that has been in the fridge), add an extra splash of broth or milk before baking.
Can I make it ahead?
Absolutely. Assemble everything except the topping, cover, and refrigerate up to 24 hours. Add the topping right before baking. You may need 5 to 10 extra minutes in the oven since it is starting cold.
Can I skip the cracker topping?
You can, but the crunchy top is half the fun. If you want an alternative, use panko tossed with butter, or just finish with extra cheese and broil briefly for browned spots.
