1 (12oz) bag frozen broccoli florets (or about 3 cups fresh)
For topping-
2 sleeves butter crackers, crushed (Ritz or Town House)
6 Tbsp butter, melted
1/4 tsp garlic powder
Instructions
Spray the bottom and sides of a 13x9inch baking
dish, set aside. In a large bowl whisk together
milk, cheddar soups and 3/4 tsp salt until
smooth. Set aside one cup (not more) of the
soup mixture. To the remaining soup mixture,
stir in uncooked rice then pour mixture into
prepared baking dish.
Cut chicken breasts into 1 inch pieces then season
with salt, pepper and 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 and bake at 350 for 1 hour and 15 minutes.
Consider covering with a double layer of foil
to ensure a tight fit. You need all the steam
to stay in the dish to ensure everything cooks
properly.
Combine crushed crackers, melted butter and
garlic and mix well. Remove casserole from
oven, remove foil then sprinkle cracker topping
evenly over casserole. Continue baking
uncovered for 15 minutes. Remove from oven and
let rest for at least 15 minutes then serve. Do
not skip this step- it is needed for the rice
to continue cooking and the casserole to set
properly.
Originally Submitted
3/25/2016
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