Chicken, Rice and Broccoli Casserole

If you're looking for a casserole that takes one bowl to put together and serves a crowd, this is it! It also reheats throughout the week for yummy lunches!

Prep Time: 15 Minutes | Cook Time: 1 Hour

Ingredients

• 2 tbsp butter

• 2 chicken breasts

• 1 tsp Italian seasoning

• Salt/Pepper, to taste

• 2 ½ cups chicken broth

• 1 tbsp olive oil

• 1 ¼ cups of rice of choice (or orzo)

• 2 cups broccoli florets (uncooked)

• 10.5 oz cream of chicken soup

• ½ cup milk

• ½ cup sour cream

• 2 cups shredded cheddar cheese

• Casserole topping

  • 1 cup ritz crackers, crushed

  • 2 tbsp melted butter

Directions

1. Preheat oven to 350

2. Cut chicken into bite sized pieces, season with salt, pepper and Italian seasoning

3. Heat butter in a large pot over medium heat until melted

4. Add chicken and cook until golden brown on all sides, about 5 minutes

5. Remove chicken and set aside

6. Add chicken broth, olive oil, and rice to pot and bring to a boil and then reduce heat to a simmer

7. Cover and cook for 6 minutes

8. Add the broccoli and replace cover. Cook for 9 more minutes until no liquid remains in pot

9. Remove pot from heat and leave the cover on, let the rice stand for 10 minutes, do not stir.

10. Add the chicken, cream of chicken milk, sour cream and half of the cheddar cheese to the pot of rice

11. Add your mixture to a lightly greased 9x13 casserole dish and top with remaining cheese

12. Cover and bake for 15 minutes

13. While baking, melt the butter and combine with the crushed crackers to form the topping

14. Sprinkle the crumbled crackers and then bake uncovered for an additional 10 minutes