Broccoli Rice and Chicken Casserole

pada tanggal



INGREDIENTS
  • 5 chicken tenderloins cut into 1-inch cubes, uncooked
  • 1 cup white rice, uncooked OR instant rice (different types of rice will yield very different cook times. I used sushi rice. Due to the number of folks who have tried this recipe & still say their rice is crunchy, I highly suggest you use instant rice)
  • 2 1/4 cup whole milk
  • 1: 10.75 ounce can of cream of chicken
  • 1 1/2 cup frozen broccoli florets, thawed
  • 1 3/4 cup extra sharp cheddar cheese, shredded
  • 1 sleeve Ritz crackers, crushed

INSTRUCTIONS
  1. Preheat oven to 375 degrees Fahrenheit and lightly grease a 9x13-inch casserole dish (mine was ceramic, but you may use glass).
  2. In a large bowl, toss all the ingredients except the Ritz crackers, together until well-incorporated.
  3. Pour the ingredients into the greased casserole dish, spread into an even layer, then sprinkle Ritz crackers on top of the mixture.
  4. Bake mixture, uncovered, for 40-50 minutes, or whenever rice and chicken are done cooking (mine took about 40 minutes, yours may take longer depending on your oven).
  5. To get a deeper, golden color, you may put the casserole under the broiler for 3-5 minutes. Be careful to watch it carefully!
  6. Serve immediately.







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