Chicken Broccoli Rice Casserole




Ingredients
  • 3 Tablespoons unsalted butter, separated
  • 2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
  • 1 teaspoon Italian Seasoning
  • Salt/Pepper, to taste
  • 2 1/2 cups chicken broth, low sodium
  • 1 1/4 cups white long grain rice, uncooked
  • 2 cups fresh broccoli florets, uncooked
  • 10.75 oz. Condensed Cream of Chicken Soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese, separated

Optional Seasonings
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

Casserole Topping
  • 1 cup Ritz crackers, crushed
  • 2 Tablespoons melted butter 

Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
  3. Heat 2 tablespoons butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.
  4. Add 1 more TBS butter to the pot.
  5. Add the chicken broth and rice to the pot and bring to a boil, then reduce heat to a simmer.
  6. Cover and cook for 15 minutes. Add the broccoli during the last 8 minutes of cooking and give the rice a quick stir.
  7. Turn heat off. Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
  8. Lightly grease a 9x13 casserole dish and pour in the rice mixture.
  9. Top with remaining cheddar cheese.
  10. Cover and bake for 20 minutes.
  11. Add the Topping:
  12. Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
  13. Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.
  14. Let the casserole sit for 5 minutes prior to serving.






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