Ingredients
2 tablespoonsunsalted butter
2boneless chicken breasts, diced
1 teaspoonItalian seasoning
2 1/2 cupslow-sodium chicken broth
1 tablespoonolive oil
1 1/4 cupslong-grain white rice, uncooked
2-3cups fresh broccoli florets
10.5 ozcondensed cream of chicken soup
1/2 cupwhole milk
1/2 cupsour cream
2 cupssharp cheddar cheese, shredded
1 cupRitz crackers, crushed finely
Instructions
Preheat your oven to 375°F (190°C).
Heat the butter and olive oil in a large skillet over medium-high heat.
Add the diced chicken and Italian seasoning to the skillet, cooking until the chicken is browned and cooked through; remove from heat.
In a large pot, bring the chicken broth to a boil and add the uncooked rice.
Cover and simmer the rice for about 10-12 minutes until partially cooked.
Stir in the cream of chicken soup, milk, sour cream, cooked chicken, and broccoli florets.
Transfer the mixture into a 9×13 inch casserole dish.
Top evenly with the shredded cheddar cheese and the crushed cracker crumbs.
Bake for 20-25 minutes until the cheese is bubbling and the topping is golden brown.
Notes
Use rotisserie chicken to save time if you are in a rush. Ensure the broccoli is cut into small, bite-sized florets so they cook evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time:15
- Cook Time:35
- Category:Dinner
- Method:Stove-to-oven
- Cuisine:American Comfort