Ingredients
- 3 largeboneless, skinless chicken breasts, cut into 1-inch pieces ((about 2 pounds))
- 1package frozen broccoli florets, thawed and drained ((or about 2 1/2 cups fresh))
- 2 cupsinstant rice
- 1can cream of chicken soup
- 1can broccoli cheese soup
- 1can cheddar cheese soup
- 2 cupswater or chicken broth
- 30butter flavored crackers, coarsely broken ((i used ritz))
- ¼ cupunsalted butter, melted
- salt
- pepper
Directions
- 1
Preheat the oven to 400°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- 2
In a large bowl, stir together the broccoli, rice, cream of chicken soup, broccoli cheese soup, cheddar cheese soup, and water or broth. Add salt and pepper to taste. Add the chicken and stir to combine. Pour the mixture into the prepared dish.
- 3
In a small bowl, stir the butter together with the cracker crumbs and sprinkle the crumbs over the casserole.
- 4
Wrap tightly with foil and bake for 30 minutes. Remove the foil and bake uncovered for an additional 30 minutes or until the rice is tender and the chicken is cooked through. Allow to cool for about 10 minutes before serving.