Prep Time: 20 mins Cook Time: 1 hr Servings: 8
1 (10-ounce) package frozen broccoli florets, thawed and drained (about 2 1/2 cups fresh)
2 cups instant rice
1 (10.5-ounce) can cream of chicken soup
1 (10.5-ounce) can broccoli cheese soup
1 (10.5-ounce) can cheddar cheese soup
2 cups water or chicken broth
3 large boneless, skinless chicken breasts, cut into 1-inch pieces (about 2 pounds)
1/4 cup unsalted butter, melted
30 butter-flavored crackers, coarsely broken (I used Ritz)
Heat oven to 400 F. Lightly spray a 9-inch-by-13-inch baking dish with nonstick cooking spray. Set aside.
In a large bowl, stir together broccoli, rice, cream of chicken soup, broccoli cheese soup, cheddar cheese soup and water or broth. Add salt and pepper to taste. Add chicken and stir to combine. Pour mixture into prepared dish.
In a small bowl, combine butter with cracker crumbs, then sprinkle over the casserole.
Wrap tightly with foil and bake 30 minutes. Remove foil and bake uncovered an additional 30 minutes or until the rice is tender and chicken is cooked through. Cool about 10 minutes before serving.