Chicken Broccoli Rice Casserole

INGREDIENTS

• 2 tablespoons butter
• 2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
• Salt/Pepper to taste
• 1 teaspoon Italian seasoning
• 2 1/2 cups chicken broth
• 1 tablespoon olive oil
• 1 1/4 cups white long grain rice uncooked
• 2-3 cups fresh broccoli florets uncooked
• 10.5 oz Cream of Chicken Soup condensed
• 1/2 cup milk
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese separated
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 cup Ritz crackers crushed
• 2 tablespoons melted butter

INSTRUCTIONS

1. 1 Refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. I use white long grain rice and the cooking time/liquid amount outlined here works perfectly.
2. 2 Preheat the oven to 350° F. Cut chicken into bite-sized pieces and season with salt/pepper, and Italian seasoning.
3. 3 Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove and set aside.
4. 4 Add the chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
5. 5 Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through.
6. 6 Keep it covered and remove from heat. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
7. 7 Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir to combine.
8. 8 Transfer to a lightly greased 9 x 13-inch casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
9. 9 Combine the melted butter and crushed crackers. Sprinkle over the casserole bake uncovered for 10 more minutes. Serve!

NUTRITION

Calories: 511 kcalkcal | Carbohydrates: 30 gg | Protein: 23 gg | Fat: 33 gg | Fiber: 1 gg | Sugar: 3 gg