Cheesy Broccoli Chicken & Rice Casserole

Start rice. Cook rice according to packaging instructions, but when it comes time to add the water, replace the water with chicken broth. The chicken broth will add flavor to the casserole. The photo of the rice package is what I used in this recipe and the ingredients list reflect that also. Adjust the liquid accordingly if using a different kind or brand.

Fillet the chicken breasts, pat dry with a paper towel, salt and pepper both sides. In a large skillet melt 2 tablespoons of butter on medium high heat. Add the chicken breasts to the skillet and cook until golden brown and internal temperature reaches 165 degrees. You might have to cook the chicken breasts in batches to prevent the skillet from being overcrowded. Once the chicken breasts are cooked allow them to rest for 10 minutes.

Once the chicken has rested, cut into bitesize pieces. The huge advantages of cutting up the chicken after it has been cooked and not prior are that it retains Juices. Cutting chicken after cooking can help retain the juices, leading to a more tender and flavorful final dish. Also, the chicken is easier to slice as the meat is more tender and easier to handle.

In a large skillet add 1/4 cup of salted butter. Once butter has melted add 3 tablespoons of flour whisking and cooking for a couple of minutes.

Next add in chicken broth. Bring the chicken broth to a boil whisking constantly. Once the mixture has started to thicken whisk in heavy cream, 1/2 teaspoon of celery salt, 1/8 teaspoon of paprika, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/4 cup sour cream, 2 tablespoons of Dijon mustard and a pinch of pepper. Stir until combined and simmer for a few minutes.

Next add in one cup of shredded sharp cheddar cheese, stirring until combined.

Cook broccoli. Fill a medium saucepan with water and bring to a boil. Add the broccoli to the water boiling for 2-3 minutes then drain and rinse with cold water.

Add broccoli and cubed chicken to the sauce, stirring gently until combined.

Add the rice to the mixture stirring again until combined.

Spread the mixture in a 9X13 inch baking dish. Top with the remaining 1 cup of shredded sharp cheddar cheese.

Melt 3 tablespoons of butter in a small bowl. Crumble the crackers and mix them together with the melted butter. Don't over crumble the crackers where they become breadcrumbs. You can use breadcrumbs in place of the crackers if you like.

Sprinkle the cracker topping on the top of the casserole and sprinkle with pepper. Bake for 10-15 minutes or until cheese is melted and the cracker topping is golden brown.

Enjoy!