Broccoli Rice Cheese and Chicken Casserole

Are you ready for the best comfort food recipe? My family and I have been eating this chicken and rice casserole for years. Who needs to separate chicken, rice, and broccoli when you can make a creamy casserole?

Ingredients

• 2 tablespoons butter
• 2 boneless, skinless chicken breasts or 2 cups diced rotisserie chicken
• 1 teaspoon Italian seasoning
• Salt/pepper to taste
• 2 1/2 cups chicken broth
• 1 tablespoon olive oil
• 1 1/4 cups long-grain white rice , raw
• 2 cups fresh broccoli florets, raw
• 10.5 ounces condensed cream of chicken soup
• ½ cup milk
• ½ cup sour cream
• 2 cups shredded cheddar cheese, separated
• Optional seasonings
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• Casserole dressing
• 1 cup crushed Ritz crackers
• 2 tablespoons melted butter 9 87

How to Make Chicken, Cheese, and Broccoli Rice Casserole

Preheat the oven to 350 degrees.
Cut the chicken into small pieces and season with Italian seasoning and the desired amount of salt and pepper.
Heat the butter in a large saucepan over medium heat until melted. Add the chicken and fry until golden brown on all sides, about 5 minutes.Remove and reserve. Note: This step is not necessary if you are using cooked rotisserie chicken.
Add chicken stock, olive oil and rice to the pot and bring to a boil, then reduce heat and simmer.
Cover tightly and cook for 7 minutes.
Add the broccoli (if using fresh) and replace the lid.Cook for another 8 minutes. Refrain from stirring.
Turn off the stove and remove the lid. Let the rice rest for 10 minutes, do not stir. Any rice remaining at the bottom of the pot will loosen.Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half the cheddar cheese.
Place in a lightly greased baking dish (9 x 13) and top with the remaining cheese.
Cover and bake for 15 minutes.

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