Broccoli Cheese Rice & Chicken Casserole
Equipment
Ingredients
Instructions
- Cook white rice according to package instructions. (1 cup uncooked rice = 3 cups cooked rice)3 cups cooked white rice
- Season diced chicken with salt & pepper1 lb chicken, 1/2 tsp coarse Kosher salt, 1/4 tsp black pepper, 2 tbsp olive oil
- In a large skillet, heat olive oil over medium high heat. Add chicken to pan and sauté until browned on all sides. Chicken does NOT need to be cooked through as it will continue to cook in casserole.
- Preheat oven to 375º and spray a 9×13 inch baking dish with non-stick cooking spray. (My dish isn't exactly 9x13 - but it's close in proportion - it's too much for a square dish.)
- Add cooked rice to bottom of casserole dish
- In a large mixing bowl, whisk together 1/2 stick melted butter, cream of mushroom soup and milk.1 stick butter, 10.5 oz cream of mushroom soup, 1/2 cup milk
- Stir in cooked chicken, frozen broccoli and cubed velveeta. Stir to combine. Spoon broccoli mixture on top of the rice.12 oz frozen broccoli, 12 oz Velveeta
- Crush remaining cracker crumbs and sprinkle on top of broccoli mixture. Pour remaining 1/2 stick melted butter over top of casserole.1/2 sleeve Ritz crackers, 1 stick butter
- Bake for 30 minutes.
Nutrition
Serving: 1.5cupsCalories: 1148kcalCarbohydrates: 36gProtein: 18gFat: 104gSaturated Fat: 38gPolyunsaturated Fat: 17gMonounsaturated Fat: 42gTrans Fat: 1gCholesterol: 133mgSodium: 1594mgPotassium: 501mgFiber: 2gSugar: 7gVitamin A: 1414IUVitamin C: 51mgCalcium: 392mgIron: 1mg
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