Cheesy Chicken and Broccoli Casserole
Ready In: 1 hr
Serves: 6
Ingredients
- 2 lbs chicken, cubed
- 2 cups brown rice, cooked
- 3 cups fresh broccoli florets, chopped
- 1 cup sour cream
- 1 (10 1/2ounce) can cream of mushroom soup
- 7 tablespoons butter
- 2 tablespoons flour
- 2 garlic cloves, minced (I used jar garlic)
- 2 ounces cream cheese
- 8 ounces cheddar cheese, shredded
- 1 cup skim milk
- fresh ground pepper, to taste
- 1 1⁄2 cups buttery crackers, crushed (like Ritz, it's a whole sleeve)
Directions
- Be sure to cook your rice first!
- Preheat oven to 350.
- Melt 1 tablespoon of butter in pan and saute chicken and minced garlic.
- Steam broccoli (I cooked it in the microwave for 3 minutes with some water).
- Melt 2 tablespoons of butter in a big pot. Add flour and wisk together.
- Add cream cheese (might be helpful to melt cream cheese a little in microwave before adding so it melts better).
- Add milk and wisk as much as possible to get out lumps (you'll still have little cream cheese lumps).
- Add cheddar cheese and stir until melted and mixed inches.
- Add sour cream and cream of mushroom soup and mix inches.
- Add black pepper to taste.
- Add chicken and garlic, rice and broccoli.
- Pour mixture in casserole dish and bake for 15 minutes.
- Meanwhile, melt 4 tablespoons of butter and add in the Ritz crackers (might need a little bit more butter if the crackers don't seem a little damp).
- Spread the cracker mixture over the casserole and cook for an additional 15 minutes.
- Let sit 10 minutes before serving.
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