>> Chickén Broccoli Ricé Casserole >> #yummy #food
Chickén Broccoli Ricé Casserole
ingredients
Instructions
ingredients
- 2 boneless and skinless chicken breasts
- Salt/pepper to taste
- 2 cups long-cooked white rice * See notes
- 10.75 oz. Condensed chicken cream soup
- ½ cup of milk
- ½ cup sour cream
- 2 cups of grated cheddar cheese separated
- 2 cups fresh uncooked broccoli florets
- Casserole filling
- 1 cup crushed Ritz crackers
- 2 tablespoons melted butter
Instructions
- Cut the chicken into bite-sized pieces and season with the desired amount of salt and pepper.
- Bake in a 9 x 13 casserole lightly greased at 350 degrees uncovered for 20 minutes. Drain excess juice from the casserole. It does not matter if it's not completely cooked yet.
- In a large b0wl, c0mbine the soup, milk, s0ur cream, cooked rice and half of the cheddar cheese. (If you wish, you can also add 1 tsp dried thyme and 1/2 teaspoon garlic powder.)
- Add broccoli and chicken and mix.
- Lightly grease the casserole and pour the rice mixture.
- Cover with remaining cheddar cheese.
- If you cook immediately after cooking, cook the casserole for 35 minutes.
- If you prepare this in advance, cover with foil and refrigerate for up to 3 days before cooking. Then cook for 45 minutes undercover.
- Adding the filling:
- Melt the butter and crumble the crackers. Combine to form the filling of the casserole.
- Garnish the casserole with crumbled biscuits and cook uncovered for another 10 minutes.
- Let the casserole rest for 5 minutes before serving.
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