Broccoli Rice Cheese and Chicken Casserole

Are you ready for the ultimate comfort food recipe? My family and I have been eating this chicken and rice casserole for years now. Who needs to separate chicken, rice, and broccoli when you can whip up a creamy casserole?!

INGREDIENTS:

2 Tablespoons butter
2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
1 teaspoon Italian Seasoning
Salt/Pepper, to taste
2 1/2 cups chicken broth
1 Tablespoon olive oil
1 1/4 cups white long grain rice, uncooked
2 cups fresh broccoli florets, uncooked
10.5 oz. Condensed Cream of Chicken Soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese, separated

Optional Seasonings

1 teaspoon dried thyme
1/2 teaspoon garlic powder

Casserole Topping

1 cup Ritz crackers, crushed
2 Tablespoons melted butter

DIRECTIONS:

Preheat the oven to 350 degrees.

Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.

Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

Cover tightly and cook for 7 minutes …