Chicken Broccoli Rice Casserole

 Serves: 6    |     Prep: 20 min     |     Cook: 50 min     |     Ready: 1 hr 10 min


2 T. butter
2 boneless skinless chicken breasts, or
     2 c. diced rotisserie chicken
1 tsp. Italian Seasoning
Salt/Pepper, to taste
2  1/2 c. chicken broth
1 T. olive oil
1  1/4 c. long grain rice, uncooked
2 c. frozen broccoli florets, thawed and
     patted dry
10.5 oz. Cream of Chicken Soup
½ c. milk
½ c. sour cream
2 c. shredded cheddar cheese,

Optional Seasonings
1 tsp. dried thyme
1/2 tsp. garlic powder

Casserole Topping
1 c. Ritz crackers, crushed
2 T. melted butter



Preheat the oven to 350 degrees.

Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.

Heat 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.

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 7 minutes.

Add the broccoli and replace the cover. Cook for 8 more minutes. Refrain from stirring.

Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.

Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.

Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.

Let the casserole sit for 5 minutes prior to serving.