Ingredients:

  • 4 cups (500g) cooked chicken, shredded or cubed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups (450g) cooked Jasmine rice
  • 4 tbsp (56g) unsalted butter for sauce
  • 1/4 cup (30g) all-purpose flour
  • 1.5 cups (350ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120g) plain Greek yogurt
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • Salt and cracked black pepper to taste
  • 1.5 cups (150g) buttery crackers, crushed
  • 1 cup (115g) sharp cheddar cheese, freshly grated
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. Preheat your oven to 350°F (180°C).
  2. In your large saucepan, melt the 4 tbsp of unsalted butter over medium heat. Add the finely diced yellow onion and sauté for about 5 minutes until translucent and sweet smelling. Stir in the minced garlic and cook for another 60 seconds until the fragrance fills the kitchen.
  3. Sprinkle the 1/4 cup of all purpose flour over the butter and onions. Whisk constantly for 2 to 3 minutes. Note: This cooks out the raw flour taste and creates a nutty, toasted aroma.
  4. Slowly pour in the 1.5 cups of chicken broth, whisking vigorously to prevent lumps.
  5. Once the broth has thickened slightly, stream in the 1 cup of heavy cream. Continue to whisk over medium heat for 3 to 4 minutes until the sauce coats the back of a spoon. Remove the pan from the heat and stir in the 1/2 cup of Greek yogurt, smoked paprika, onion powder, salt, and pepper.
  6. In a large mixing bowl, combine the 4 cups of cooked chicken and 3 cups of Jasmine rice. Pour the warm cream sauce over the mixture and toss gently. Note: Be careful not to mash the rice grains; you want them to stay distinct.
  7. Transfer the mixture into your 9x13 inch baking dish, spreading it out into an even layer. Sprinkle the 1 cup of freshly grated sharp cheddar cheese across the top, ensuring edge to edge coverage.
  8. In a small bowl, mix the 1.5 cups of crushed buttery crackers with the 2 tbsp of melted butter. Scatter this mixture evenly over the cheese layer.
  9. Place the dish in the center of the oven. Bake for 25 to 30 minutes until the edges are bubbling and the top is golden brown and shattering.
  10. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. Note: This allows the sauce to set slightly so it doesn't run all over the plate.