2 tablespoons unsalted butter
1 small onion chopped
1.5 lbs. boneless skinless chicken breast cut in bite sizes pieces
3 cloves garlic minced
2 cups water
1 tablespoon unsalted butter
½ teaspoon salt
1 cup uncooked long grain white rice
4 cups broccoli florets cut in bite size pieces
4 tablespoons unsalted butter
4 tablespoons all purpose flour
¼ teaspoon crushed red pepper
½ teaspoon onion powder
½ teaspoon dried marjoram
½ teaspoon dried thyme leaves
1 ¼ cups low sodium chicken broth
2 cups milk
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers crushed (32 crackers)
4 tablespoons butter melted
Cook Chicken and Onions:
In a skillet, melt 2 tablespoons of butter. Cook onions for 2 minutes, then add chicken and brown on both sides. Move cooked chicken to a plate and add garlic to the skillet.
Prepare Rice and Broccoli:
In a saucepan, combine water, butter, salt, and rice. Boil, then simmer for 12-15 minutes. Steam broccoli separately.
Preheat oven to 375°F and spray a 9×13 inch casserole dish with nonstick cooking spray.
Make Cheese Sauce:
Melt 4 tablespoons butter, add flour, red pepper, onion powder, marjoram, and thyme. Whisk in chicken broth and milk. Add 1 1/4 cups cheddar. Stir in cooked chicken, rice, and broccoli.
Assemble and Bake:
Spoon half of the mixture into the casserole dish, top with 1/2 cup cheddar. Add the remaining mixture and top with the remaining cheese. Mix crackers with melted butter, sprinkle over the casserole, and bake for 20-25 minutes until browned and cheese is melted.