Chicken Broccoli Casserole
Ingredients
The base
-
3
tablespoons
butter
-
1
pound
raw chicken tenderloins or chicken breast, cut into bite sized pieces
-
½
cup
onion, finely diced
-
2
teaspoons
garlic, minced
-
¼
teaspoon
salt
-
½
teaspoon
pepper
-
¾
teaspoon
Italian seasoning
-
1
cup
long grain white rice, uncooked
-
10
ounce
can cream of chicken soup
-
2¾
cups
low sodium chicken broth
-
2
cups
broccoli florets, cut into ½ inch pieces
The cheese and topping
-
1½
cups
shredded cheddar cheese
-
2
tablespoons
parmesan cheese, grated
-
½
cup
mozzarella cheese
-
½
cup
buttery crackers, such as Ritz, coarsely crushed
-
2
tablespoons
fresh parsley, chopped
Instructions
- Preheat the oven to 400°F.
- Melt 1 tablespoon of butter in a large oven-safe pan over medium heat.
- Add the chicken and cook until browned, about 4-5 minutes.
- Add the onion and cook until softened, about 3-4 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add salt, pepper, and Italian seasoning.
- Stir in rice, cream of chicken soup, and chicken broth, then bring to a simmer.
- Cover and cook for 12 minutes.
- Uncover, stir in broccoli, cover again, and simmer for another 3-5 minutes until rice is tender.
- Uncover and stir in half of the cheddar cheese, along with all the parmesan and mozzarella cheeses.
- Melt the remaining butter, mix with crackers, and sprinkle over the top.
- Sprinkle the remaining cheddar cheese over the top.
- Bake uncovered for 10 minutes until cheese is melted and crackers are golden brown.
- Sprinkle with parsley and serve.
Nutrition Facts (estimated)
Servings
6
Calories
402
Total fat
19g
Total carbohydrates
35g
Total protein
16g
Sodium
716mg
Cholesterol
57mg
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