Broccoli Cheddar Chicken and Rice Casserole
- For Topping:
- 1 cup uncooked rice (white, long grain)
- 1 1/2 cup milk
- 2 10.75oz cans of cheddar cheese soup
- 3/4 tsp salt
- 3 large or 4 small boneless skinless chicken breasts
- salt, pepper and garlic powder
- 1 12oz bag of frozen broccoli florets (or about 3 cups fresh)
- cooking spray or butter
- 2 sleeves butter crackers crushed (such as ritz)
- 6 tbsp. butter melted
- 1/4 tsp granulated garlic
Spray the bottom and sides of a 13x9 baking dish with cooking spray (or rub with butter); set aside. preheat oven to 350.
In a large bowl whisk together milk, cheddar soups and 3/4 tsp salt until smooth. Set aside 1 cup of the soup mixture. To the remaining soup mixture, fold in uncooked rice then pour mixture into greased baking dish.
Cut chicken breasts into 1 inch pieces then sprinkle with salt, pepper, garlic. Arrange chicken pieces on top of rice mixture.
arrange broccoli florets on top of the chicken.
Pour reserved soup mixture evenly over broccoli. Cover dish very tightly with aluminum foil (you may want to use two pieces) and bake at 350 for 1 hour and 15mins.
Combine crushed crackers, melted butter and garlic and mix well. Remove the casserole from oven, remove the aluminium foil then sprinkle cracker topping evenly over casserole. Continue baking, uncovered, for 15 mins or until crackers start to brown.
Remove from oven and let rest for at least 15 mins then serve.
NOTE: if you prepare this ahead of time and refridgerate before cooking you will either need to let it come to room temp before cooking or cook an additional 10-15mins.