You’ll notice my Cream of Chicken Soup is somewhat dry… this past fall we did our canning exchange and my Aunt Joyce made us dried cream of chicken soup! Since I couldn’t reach any canned soup – I tried hers. It worked great. (Yes I know Andy is 8 feet tall and could have helped. I also know that there is a step stool around the corner. Don’t be a judger.)
You’ll also notice my supervisor – Bronwyn. Keeping an ever watchful eye on me to be sure I was working hard.
Broccoli, Chicken, and Rice Casserole
What you need!
1 lb fresh broccoli (or frozen)
1 lb chicken breast
1 1/2 cups grated cheddar cheese
1 can cream of chicken soup
1/2 sleeve Ritz crackers
1 cup white rice (not instant)
3/4 cup milk
2 tbsp. melted butter
Make it!
Cut chicken in cubes and cook them in a skillet with salt and pepper.
Preheat oven to 375 degrees.
In a large bowl (yes I do mean large) combine broccoli, cream of chicken soup, 1 cup of cheese, rice and milk.
Stir and mix everything until combined. Add chicken. Pour everything into casserole dish and add remaining half cup of cheese on top.
Crush Ritz Crackers and add melted butter. Sprinkle on top of casserole.
Bake for 50 minutes until the rice is completely cooked and casserole is bubbling.
Let sit for 5 minutes then dig in!
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