Ingredients:
2 tablespoons butter
2 boneless, skinless chicken breasts (or 2 cups diced rotisserie chicken)
1 teaspoon Italian seasoning
Salt and pepper, to taste
2 1/2 cups chicken broth
1 tablespoon olive oil
1 1/4 cups white long-grain rice, uncooked
2 cups fresh broccoli florets, uncooked
10.5 oz. condensed cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 cups shredded cheddar cheese, separated
Optional seasonings: 1 teaspoon dried thyme, 1/2 teaspoon garlic powder
Casserole Topping: 1 cup crushed Ritz crackers, 2 tablespoons melted butter
Instructions:
Preheat the oven to 350 degrees
If using boneless chicken breasts, cut them into bite-sized pieces. Season the chicken with Italian seasoning, salt, and pepper.
Melt the butter in a big saucepan over a medium heat. Add the chicken and cook for about 5 minutes, or until golden brown on both sides. After taking the chicken out of the saucepan, set it aside. (Skip this step if using diced rotisserie chicken.)
To the same pot, add the chicken broth, olive oil, and rice. After bringing it to a boil, lower the heat so that it simmers. Cover the pot tightly and cook for 7 minutes.
Add the fresh broccoli (if using) to the pot, replace the cover, and cook for an additional 8 minutes. Avoid stirring during this cooking process.
Turn off the heat and remove the cover. Let the rice stand for 10 minutes without stirring. The rice that has adhered to the pot’s bottom will come free.
Stir in half of the shredded cheddar cheese, the cooked chicken, cream of chicken soup, milk, sour cream, and optional spices (garlic powder and dry thyme).. Stir to combine.
Transfer the mixture to a lightly greased 9×13-inch casserole dish and sprinkle the remaining cheddar cheese on top.
Melted butter and broken Ritz crackers should be combined in a small bowl.. Sprinkle this mixture evenly over the casserole.
Bake the casserole dish covered for fifteen minutes.
Enjoy this comforting and cheesy Broccoli Rice Cheese and Chicken Casserole straight from the oven!