Chicken Broccoli Rice Casserole
Servings 8 people
Equipment
- 9x13 baking dish
- Non-stick spray
Ingredients
- 1 can of cream of chicken soup (10.5 ounce)
- 1 can of chicken broth (10.5 ounce)
- ½ cup water
- ½ cup milk
- 1 head of broccoli
- 1 cup long grain white rice
- 1 and ½ pounds boneless skinless chicken breast or tenders
- 1 cup shredded sharp cheddar cheese
- Garlic powder, salt, pepper, paprika (See below for measurements)
- 1 cup crushed ritz crackers
- 3 tablespoons melted butter
Instructions
- Pre-heat your oven to 375° and spray your 9x13" baking dish with non-stick spray.
- Add the cream of chicken soup, broth, water, milk, and ¼ teaspoon each of garlic powder, salt, and pepper to the baking dish and whisk together.
- Add in the white rice and broccoli and make sure the rice is submerged.
- Cut your chicken into bite size pieces and season to your liking with salt, pepper, garlic powder, and paprika. Then add to the baking dish.
- Cover the baking dish tightly with foil and bake for 45 minutes. (I like to also place a baking sheet on top of the foil while baking to make sure I have a tight seal on the foil around the casserole)
- While the casserole is in the oven, combine the crushed ritz crackers and melted butter in a small bowl and toss to to coat the crackers in the butter.
- After the 45 minutes, carefully remove the cover and sprinkle with shredded cheddar cheese and then the ritz/butter mixture.
- Bake uncovered for another 15 minutes or until the crackers are browned.
- Allow the casserole to cool for about 10 minutes then serve.