Broccoli Cheddar Chicken and Rice Casserole

• Produce

  • 2 cups Broccoli florets

• Canned Goods

  • 1 (10 3/4 oz. can Cheddar cheese soup

• Pasta & Grains

  • 2 servings White rice, cooked

• Baking & Spices

  • 1 tsp Paprika
  • 1 Salt/pepper

• Snacks

  • 1 1/2 cups Ritz crackers

• Dairy

  • 1 tbsp Butter
  • 2 cups Cheddar cheese
  • 1/2 cup Milk
  • 1/2 cup Sour cream

• Other

  • 2 Large, (or 4 small boneless skinless chicken breast, cut into cubes (uncooked

Found on thecozycook.com

Description

Ingredients

• 2 large, (or 4 small) boneless skinless chicken breast, cut into cubes (uncooked)
• 1 teaspoon paprika
• Salt/Pepper
• 2 cups broccoli florets (uncooked)
• 1 (10 ¾ oz.) can cheddar cheese soup
• ½ cup sour cream
• ½ cup milk
• 2 cups shredded cheddar cheese, separated
• 2 servings cooked white rice (equals ½ cup uncooked rice or 1.5 cups cooked)
• 1½ cups crushed Ritz crackers
• 1 Tablespoon melted butter

Directions

• Preheat the oven to 350 degrees
• Sprinkle the uncooked cubed chicken with paprika, salt, and pepper
• In a large bowl, combine the chicken, broccoli, soup, sour cream, milk, cooked rice, and ½ of the cheddar cheese. Mix until well combined.
• Pour into a casserole dish. Top with remaining cup of cheese.
• Mix the crushed Ritz crackers with the melted butter and sprinkle over the casserole. (You can also use French’s Crispy Fried Onions)
• Bake for 45 minutes. Check the top of the casserole occasionally and if it starts to get browner than you would prefer, cover it for the remainder of the cooking time.