Chicken Broccoli Rice Casserole

This casserole is a hit with our family. It is kind of similar to Chicken Divan with the addition of rice and some Italian seasoning. It is great as a mid-week meal and is still yummy left over. - Michele

2 C precooked rice
2 TB butter
2 boneless, skinless cubes chicken breasts or 2 C diced rotisserie chicken
1/2 tsp Italian seasoning
1/2 tsp garlic powder 
1/2 tsp onion powder
1 tsp red pepper flakes
Salt/pepper to taste
1 1/4 C white long grain rice, uncooked
2 C fresh broccoli florets, uncooked
10.5 oz condensed cream of chicken soup
1/2 C milk
1/2 C sour cream
2 C shredded cheddar cheese
 
Casserole topping:
1 C crushed ritz crackers
2 TB melted butter

Preheat oven to 350 degrees. In a 9x13 pan, add cooked rice, cubed chicken, italian seasoning, onion powder, garlic powder and red pepper flakes. Also, add broccoli florets, can of cream of chicken soup, sour cream, milk and 1 cup of shredded cheddar cheese. Add salt and pepper to taste. Mix all together. Top with remaining cheese. Cover and bake for 15 minutes. Sprinkle with crushed ritz and shredded cheese after baking.

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 for an 10 additional minutes.

*Not intended for kids or sponsored.*

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