Broccoli Cheddar Chicken and Rice Casserole
For the casserole:
1 cup uncooked rice (white, long-grain)
1 cup milk
2 10.75-oz. cans condensed cheddar cheese soup (such as Campbell’s)
3/4 teaspoon salt
3 large (or 4 small) boneless, skinless chicken breasts
Salt, pepper and garlic powder
1 12-oz. bag frozen broccoli florets (or about 3 cups fresh)
Cooking spray or butter
For the topping:
2 sleeves butter crackers, crushed (such as Ritz or Town House)
6 tablespoons butter, melted
1/4 teaspoon garlic powder
Spray the bottom and sides of a 13x9 baking dish with cooking spray (or rub with butter); set aside.
In a large bowl, whisk together milk, cheddar soups and 3/4 teaspoon salt until smooth. Set aside 1 cup of the soup mixture. To the remaining soup mixture, stir in uncooked rice then pour mixture into greased baking dish.
Cut chicken breasts into 1½ inch pieces then season with salt, pepper and garlic. Arrange chicken pieces on top of rice mixture.
Arrange broccoli florets on top of the chicken.
Pour reserved soup mixture evenly over broccoli. Cover dish tightly with aluminum foil and bake at 350 degrees for 1 hour and 10 minutes.
Combine crushed crackers, melted butter and garlic and mix well. Remove casserole from oven, remove aluminum foil then sprinkle cracker topping evenly over casserole. Continue baking, uncovered, for 15 minutes or until crackers start to brown.
Remove from oven and let rest for at least 15 minutes then serve. Don't skip this step - it's needed for the casserole to set up properly.
NOTE: If you prepare this ahead of time and refrigerate before cooking you will either need to let it come to room temperature before cooking or cook for an additional 10-15 minutes.
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