Broccoli Rice Cheese and Chicken Casserole



°2 tablespoons of butter
°2 skinless chicken breasts or 2 cups cubed grilled chicken
°1 teaspoon Italian seasoning
°salt/pepper to taste
°2 1/2 cups chicken broth
°1 tablespoon olive oil
°1 1/4 cups uncooked long-grain white rice
°2 cups fresh uncooked broccoli florets
°10.5 oz. Condensed chicken soup
°Half a cup of milk
°Half a cup of sour cream
°2 cups grated cheddar cheese, separated
°Optional seasoning
°1 teaspoon dried thyme
°1/2 teaspoon garlic powder
+Pan garnish
°1 cup crushed Ritz cookies
°2 tablespoons melted butter

*How to Make:

Preheat oven 350 degrees.
Cut the chicken into small pieces and season with Italian seasoning and the desired amount of salt and pepper.
Heat the butter in a large saucepan over medium heat until it melts. Add chicken and cook until browned on all sides, about 5 minutes. Removing from heat & reserve. Note: This step is not necessary if you are using cooked roast chicken.
Add the chicken broth, olive oil and rice to the pan and bring to a boil, then reduce the heat until tender.
Cover tightly and cook for 7 minutes.
Add the broccoli (if using fresh) and replace the lid. Cook another 8 minutes. Refrain from moving.
Turn off the heat and remove the lid. Let the rice rest for 10 minutes, do not stir. Any rice at the bottom of the pot will be released.
Add cooked chicken, soup, milk, sour cream, optional seasoning and half the cheddar cheese.
Add to a lightly oiled 9” x 13” casserole dish and cover with remaining cheese.
Cover and cook for 15 minutes.

Enjoy !