Cheddar Broccoli Casserole

~6 Servings

~1 hr

Ingredients:

2 tbsp Butter

2 cups Chicken (diced)

1 tsp Italian Seasoning

Salt & Pepper

2 + 1/2 cups Chicken Broth

1 tbsp Olive Oil

1 + 1/4 cup White Rice (uncooked)

2 cups Broccoli Florets (raw)

1 can Condensed Cream of Chicken Soup (10.5oz can)

1/2 cup Milk

1/2 cup Sour Cream

2 cups Cheddar Cheese (shredded)

1/2 tsp Dried Thyme

1/2 tsp Garlic Powder

Topping:

1 cup Ritz Crackers (crushed)

2 tbsp Melted Butter

Instructions:

Preheat the oven to 350 degrees F. Grease a 9x13 casserole dish.
Cut chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper.
Heat butter in a large pot until melted. Add the chicken and cook until golden brown on both sides. Once cooked, remove the chicken from the pan and set aside.
To the same pot, add the chciken broth, olive oil & rice. Bring to a boil, cover and reduce heat to a simmer for 6 minutes.
Add the broccoli, replace the lid, and allow to simmer for 9 more minutes or until no liquid remains in the pot.
Turn off the heat and allow the pot to sit covered for 10 minutes.
Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings and half of the cheddar cheese.
Add mixture of the prepared pan and top with remaining cheese.
Cover and bake for 15 mins. While baking, combine the topping ingredients.
After 15 mins, add the topping and cook uncovered for 10 more minutes.
Let sit for 5 mins out of the oven before serving.

Notes:

You can use frozen broccoli for this recipe. Just allow it to thaw first and pat to dry with a paper towel.
To make this dish vegetarian, omit the chicken, and replace the cream of chicken soup with cream of mushroom.

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