Modified from blog
2 tbsp butter
1/2 cup onion, diced
1 tbsp oil
2 1/2 cups chicken broth
1 1/4 cup white rice, uncooked
2 cups cooked ham, diced
2 cups broccoli [if frozen, thaw first and pat dry]
10.75 oz cream of chicken soup
1/2 cup sour cream
1/4 cup milk
2 cups shredded cheddar
salt/pepper
1 cup Ritz crackers, crushed into crumbs
2 tbsp butter, melted
Preheat oven to 350.
Melt 2 tbsp butter in large saucepan over medium heat. Add diced onions and cooked until softened. Add chicken broth, oil and rice to pot and bring to a boil. Reduce heat to summer, cover and cook for 7 minutes.
Add broccoli, replace the cover, and cook for 8 more minutes.
Turn off heat and let stand for 10 minutes. Add ham, condensed soup, sour cream, milk and one cup cheddar cheese. Stir until well combined.
Spread into a 13 by 9 casserole dish. Top with rest of cheddar cheese. Cover and bake for 15 minutes.
Combine ritz and butter. Spread over casserole and baked, uncovered for 10 more minutes. Let sit for 5 minutes and then serve.
Serves 6.