Chicken Broccoli Rice Casserole Also Teaspoon Condensed Dried Shredded Italian Main Course

Chicken Broccoli Rice Casserole

Deionna Morris. Main Course. January 27th , 2021.

May be made ahead and frozen. In the kitchen with gina young. Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the cheddar and some salt and pepper. Add rice to chicken and broccoli in the large bowl. Gently stir in cheese sauce. Spread rice mixture into baking dish.

Add undiluted chicken soup and velveeta cheese, stir until cheese is melted. Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper. Before baking, defrost in the fridge and add a few minutes to the baking time. I hope your family enjoys this dish as much as mine does. Use rice instead of pasta. I don’t know how true that is but john and i used to hate mushrooms but now we love them. My family loved this chicken. Your busy days no longer have to end with takeout.

Gallery of Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole Also Crackers Fresh Tablespoon Long Cup Main CourseChicken Broccoli Rice Casserole As Garlic Cups Cup Or Shredded Tablespoons Main Course
Chicken Broccoli Rice Casserole And Teaspoon Uncooked Tablespoon Oz Cups Main CourseChicken Broccoli Rice Casserole And Butter Cup Cups Melted Sour Broth Main CourseChicken Broccoli Rice Casserole And Oil Ritz Cups Butter Sour Uncooked Cup Main Course

Chicken Broccoli Rice Casserole

This Cheesy Chicken Broccoli Rice Casserole Is An Easy Make Ahead Meal That You Can Assemble And Bake Another Day! Your Family Will Love The Buttery, Crunchy Ritz Topping!.

INGREDIENTS:

  • 2 Tablespoons butter
  • 2 boneless skinless chicken breasts (or 2 cups diced rotisserie chicken)
  • 1 teaspoon Italian Seasoning
  • Salt/Pepper (to taste)
  • 2 1/2 cups chicken broth
  • 1 Tablespoon olive oil
  • 1 1/4 cups white long grain rice (uncooked)
  • 2 cups fresh broccoli florets (uncooked)
  • 10.5 oz. Condensed Cream of Chicken Soup
  • ½ cup milk
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese (separated)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 cup Ritz crackers (crushed)
  • 2 Tablespoons melted butter

INSTRUCTIONS:

  1. Preheat the oven to 350 degrees.
  2. Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
  3. 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.
  4. Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.
  5. Cover tightly and cook for 7 minutes.
  6. Add the broccoli (if using fresh) and replace the cover. Cook for 8 more minutes. Refrain from stirring.
  7. 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.
  8. Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
  9. Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
  10. Cover and bake for 15 minutes.
  11. Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.
  12. Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.
  13. Let the casserole sit for 5 minutes prior to serving.

So easy to make as well. Add rice and stock, stir and bring to a boil. Remove from the oven, add yogurt and green onion. Cook rice according to package directions. This is a wonderful dish for a busy on the go family. It’s tasty, filling, and it only takes a couple of minutes to throw together. Fold the rice and broccoli mixture, shredded chicken, and almonds into the cheese sauce. Season with salt and pepper, to taste.

Chicken Broccoli Rice Casserole And Rotisserie Cream Sour Cups Thyme Oz Of Salt Main Course

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