Preheat the oven to 350 degrees.
Cut chicken into bite-sized pieces and season with
Italian seasoning and desired amount of salt and
pepper.
Heat butter in a large pot over medium heat until
melted. Add the chicken and cook until golden
brown on all sides, about 5 minutes. Remove and
set aside. Note- This step is not needed if using
a cooked rotisserie chicken.
Add the chicken broth, olive oil, and rice to the
pot and bring to a boil, then reduce heat to a
simmer.
Cover tightly and cook for 7 minutes.
Add the broccoli (if using fresh) and replace the
cover. Cook for 8 more minutes. Refrain from
stirring.
Turn off the heat and leave the cover on. Let the
rice stand for 10 minutes, do not stir. Any rice
on the bottom of the pot will release.
Add the cooked chicken, soup, milk, sour cream,
optional seasonings, and half of the cheddar
cheese.
Add to a lightly greased 9 x 13 casserole dish and
top with remaining cheese.
Cover and bake for 15 minutes.
Add the Topping-
Melt the butter and crumble up the crackers.
Combine to form the topping for the casserole.
Top the casserole with the crumbled cracker
topping and bake uncovered for 10 additional
minutes.
Let the casserole sit for 5 minutes prior to
serving.
Originally Submitted
1/10/2022
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