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.
Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
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.
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 7 minutes.
Add the broccoli (if using fresh) and replace the cover. Cook for 8 more minutes. Refrain from stirring.
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.
Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
Cover and bake for 15 minutes.
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 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.
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