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:

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.


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