2 tbsp butter
2 boneless, skinless chicken breasts (or 2 cups diced rotisserie chicken)
1 tsp Italian seasoning
Salt and pepper, to taste
2 1/2 cups chicken broth
1 tbsp olive oil
1 1/4 cups uncooked white long grain rice
2 cups fresh broccoli florets, uncooked
10.5 oz condensed cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 cups shredded cheddar cheese, separated
Optional Seasonings:
1 tsp dried thyme
1/2 tsp garlic powder
Casserole Topping:
1 cup Ritz crackers, crushed
2 tbsp melted butter
Preheat the oven to 350°F.
Season chicken with Italian seasoning, salt, and pepper. Cut into bite-sized pieces.
In a large pot, melt butter over medium heat. Cook chicken until golden brown, about 5 minutes. Remove and set aside.
Add chicken broth, olive oil, and rice to the pot. Bring to a boil, then simmer.
Cover and cook rice for 7 minutes. Add broccoli and cook for 8 more minutes without stirring.
Turn off heat and let rice stand for 10 minutes without stirring.
Add cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
Transfer mixture to a lightly greased 9x13 casserole dish and top with remaining cheese.
Cover and bake for 15 minutes.
Optional: Mix crushed Ritz crackers with melted butter and sprinkle over the casserole before baking for extra crunch.
