4 chicken breasts, cut into bite size pieces
Salt/Pepper, to taste
2 teaspoons Ranch Seasoning
2 tablespoons butter
1-32 oz chicken broth
1 ¼ cups rice, uncooked
1 tablespoon olive oil
3 cups fresh broccoli florets
1-10.5 oz can cream of chicken soup
1 cup milk
½ teaspoon dried thyme, optional
½ teaspoon garlic powder, optional
2 cups sharp cheddar cheese, shredded
1 ½ sleeves Ritz Crackers, crushed
3 tablespoons butter, melted
Preheat the oven to 350 degrees. Cut the chicken into bite sized pieces and season with the desired amount of salt/pepper and ranch seasoning. Heat the butter in a large pot over medium heat until melted. Add the chicken and cook until brown on all sides, about 5 minutes. Remove and set aside.
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 15 minutes. Turn off the heat, add the broccoli, cover and let stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
Add the cooked chicken, cream of chicken soup, milk, optional seasonings. Add to a lightly greased 9 x 13 casserole dish and top with cheese. Cover and bake for 15 minutes.
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 before serving.
This is a fairly new recipe that I made for our family. This casserole is seen at a lot of church potlucks and family gatherings. I hope you would consider making it for your family.
Blessings,
Terri