About the Recipe
Great way to use up leftover rotisserie chicken or turkey.
Ingredients
2 Tablespoons butter
2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
1 tsp Italian Seasoning (or combination of basil, oregano, thyme, and parsley)
Salt and Pepper, to taste
1/2 tsp garlic powder
2 1/2 cups chicken broth
1 T olive oil
1 1/4 cups white long grain rice, uncooked
2-3 cups fresh broccoli florets, uncooked (chopped into bite size pieces)
10.5 oz. can Cream of Mushroom or Cream of Chicken Soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese, separated
Topping
1 cup Ritz crackers, crushed
2 Tablespoons melted butter
Preparation
Preheat the oven to 350 degrees.
Cut chicken into bite-size pieces and season with spices, 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, seasonings if using rotisserie chicken, and (rinsed and drained) rice to the pot and bring to a boil, then reduce heat to a simmer.
Cover tightly and cook for 6-9 minutes.
Add the broccoli and replace the cover. Cook for 9 more minutes. Do not stir.
Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, still - do not stir.
Add the cooked chicken, soup, milk, sour cream, and half of the cheddar cheese. Now you can stir. :-)
Transfer to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
Cover and bake for 15 minutes.
Melt the butter and crush the crackers, add to a ziplock baggie and mix well.
Spread evenly over the casserole and bake uncovered for 10 additional minutes.
Let the casserole sit for 5 minutes prior to serving.