• 4 tablespoons unsalted butter (1/4 cup)
• 1/4 cup all-purpose flour
• 1 cup chicken broth or stock
• 1 cup milk (1%, 2%, or whole)
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/2 tablespoon Italian seasoning
• 3/4 cup sharp Cheddar cheese (freshly shredded)
• 1/4 cup sour cream (fat-free recommended)
• 2 cups cooked chicken (shredded or chopped rotisserie chicken)
• 2 cups cooked white rice or brown rice
• 2 cups broccoli (chopped into small, bite-size pieces)
• 3 tablespoons unsalted butter (melted)
• 3/4 of 1 sleeve Ritz crackers (crushed)

1. Cook the rice according to package instructions. Ensure it cools slightly before adding to the casserole.
2. If baking immediately, preheat your oven to 350°F (175°C).
3. In a small saucepan, melt 4 tablespoons of butter over low heat. Gradually whisk in the flour until it forms a thick, smooth paste without any lumps. Continue stirring over medium heat for about 1 minute to cook out the raw flour taste. Slowly whisk in the chicken broth, followed by salt, garlic powder, onion powder, pepper, and Italian seasoning. Allow the mixture to thicken, then gradually whisk in the milk until combined.
4. Continue to stir over low heat until the sauce reaches your desired thickness. Remove from heat and stir in the freshly shredded Cheddar cheese until it melts completely and the sauce is smooth and creamy. Finally, fold in the sour cream and shredded rotisserie chicken, stirring until the chicken is thoroughly warmed through.
5. Spread the cooked and cooled rice evenly across the bottom of an 8×8-inch (2-quart) baking dish. Layer the chopped broccoli on top of the rice. Spoon the cheesy chicken mixture over the broccoli and spread it evenly. Cover the dish with aluminum foil. If you’re not baking the casserole immediately, place it in the refrigerator until ready to cook.
6. If baking now, crush the Ritz crackers finely and mix them with the 3 tablespoons of melted butter until combined. Sprinkle this buttery cracker mixture evenly over the top of the casserole.
7. Bake the casserole, uncovered, for 30–35 minutes, or until it’s bubbly and heated through. For an extra golden and crispy topping, you can broil it on high for 1–2 minutes, but watch it very carefully to prevent burning. Serve immediately and enjoy!

Storage: Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. For optimal reheating, a microwave or oven works well.

Nutrition

• 1 cup rice (white or brown, plus water for cooking)
• 2 cups cooked chicken (shredded or chopped rotisserie chicken)
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup chicken broth or stock
• 1 cup milk (1%, 2%, or whole milk)
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 tablespoon Italian seasoning
• 1/4 cup sour cream (fat-free recommended)
• 3/4 cup sharp Cheddar cheese (freshly shredded)
• Assorted Toppings (see note 1 for suggestions)

1. Cook the rice according to its package instructions until fluffy. Set aside.
2. Meanwhile, in a small saucepan over low heat, melt the 4 tablespoons of butter. Slowly whisk in the flour until thoroughly combined and no lumps remain, forming a thick paste. Stir this mixture over medium heat for 1 minute. Gradually whisk in the chicken broth until smooth, then add the pepper, garlic powder, onion powder, salt, and Italian seasoning. Allow the mixture to thicken slightly before slowly whisking in the milk, ensuring constant whisking to prevent lumps.
3. Continue to stir over low heat until the sauce is well thickened. Remove the saucepan from the heat and stir in the freshly shredded Cheddar cheese until it has completely melted and the sauce is wonderfully smooth and creamy. Stir in the sour cream and the shredded rotisserie chicken, mixing until the chicken is warmed through and evenly coated.
4. Now, it’s time to build your haystacks! Spoon even amounts of the cooked rice onto individual plates or bowls. Follow with a generous portion of the cheesy, creamy chicken mixture over the rice.
5. Empower everyone to customize their meal by topping the chicken with their favorite garnishes. Popular choices include shredded coconut, sliced black olives, crispy chow mein noodles, drained pineapple chunks, additional shredded Cheddar cheese, chopped green onions, and diced red bell pepper.
6. Serve and enjoy your delicious and personalized Creamy Chicken Hawaiian Haystacks immediately!

Storage: Store leftover Hawaiian Haystacks components separately for optimal freshness. Keep the rice and chicken sauce in airtight containers in the refrigerator for up to 3 days. Store toppings in separate containers. Reheat rice and chicken sauce gently, then add fresh toppings before serving.

Nutrition

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 2 stalks celery (chopped)
• 1 large carrot (chopped)
• 1 red bell pepper (chopped)
• 2 cloves garlic (minced)
• 8 cups chicken broth (2 x 32 oz cartons)
• 1 package Knorr Rice Sides — Chicken Flavor Broccoli
• 2 cups shredded rotisserie chicken
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• Salt (to taste)
• Fresh parsley or thyme (chopped, for garnish, optional)
• Parmesan cheese (freshly grated, for serving, optional)

1. Heat olive oil in a large soup pot or Dutch oven over medium heat. Add chopped onion, celery, carrot, and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until vegetables start to soften. Add minced garlic and cook for another minute until fragrant.
2. Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Stir in the Knorr Rice Sides, dried thyme, and black pepper. Cover the pot and let it simmer for 10-12 minutes, or until the rice is tender, stirring occasionally to prevent sticking.
3. Stir in the shredded rotisserie chicken and heat through for 2-3 minutes. Taste and adjust salt as needed.
4. Ladle the warm soup into bowls. Garnish with fresh parsley or thyme and a sprinkle of Parmesan cheese, if desired. Serve immediately and enjoy the comforting flavors!

Storage: Chicken and rice soup is best enjoyed fresh. If storing leftovers, the rice will continue to absorb liquid and expand. You can store the soup in an airtight container in the refrigerator for up to 2-3 days. When reheating, you may want to add a bit more chicken broth or water to achieve your desired consistency.

Nutrition