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Chicken Broccoli Rice Casserole
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Ingredients
0 of 16 gathered
Step by step
Method
5 steps
- 1
Heat the oven to 350°F. Cut the chicken into bite-size pieces and season with salt, pepper, and Italian seasoning. Melt the butter in a large pot and cook the chicken for about 5 minutes, until browned and 165°F. Transfer it to a plate.
- 2
Add the broth, olive oil, and rice to the pot. Bring it to a boil, lower to a simmer, cover, and cook 6 minutes. Add the broccoli, cover again, and cook 9 minutes more, until the rice is tender and no broth remains.
- 3
Take the pot off the heat and leave it covered for 10 minutes. Stir in the cooked chicken, soup, milk, sour cream, thyme, garlic powder, and 1 cup cheddar.
- 4
Spread the mixture in a greased 9-by-13-inch dish and cover with the remaining cheddar. Bake covered for 15 minutes, then mix the melted butter with crushed crackers and scatter them over the top.
- 5
Bake uncovered for 10 minutes, until the edges bubble and the cracker topping is crisp. Rest for 5 minutes before scooping.