Ingredients:
- 1 Tbsp Olive Oil
- 1 Tbsp No Salt Butter
- 2 boneless skinless chicken breasts (1#)
- 2 Tbsp Italian dressing for marinade
- 2.5 cups chcicken broth
- 1.25 cups long grain uncooked rice (I like Basmati)
- 2 cups fresh broccoli diced small
- ½ cup sour cream
- ½ cup half and half cream
- 1 can cream of chicken
- 1.25 cup cheddar
- Salt and pepper to taste!!!
- 1 cup cheddar cheese
- 1Tbsp butter
- 1 cup Ritz cracker crushed
- 2 Tbsp butter
Directions:
Melt butter and olive oil in large oven safe pan on med-hi heat. Seer chicken and then cover loosely with tin foil and turn heat to med for 5 min, flip chicken over then cover loosely with tin foil and cook on med high for 5 min. Remove from heat and set aside covered to rest.
In the same pan add chicken broth and bring to a boil. Stir to loosen bits of cooked chicken from bottom of pan. Add rice and once the pot boils reduce heat to low and cover to cook for 5 min.
Add broccoli and cook 10 more min covered.
While rice is cooking combine sour cream, milk , cheese, and salt and pepper.
Combine this mix into the rice and broccoli mix that sould be done cooking now. Top with cheese. Drizzle 1Tbsp butter along edges.
Bake at 350 covered for 30 min .
Remove cover and add cracker topper and bake for 10 more minutes.
Serve with simple Cesar salad as a side.
Tricks and Tips
Bring Chicken to room temperature before cooking.
Pound thick areas of chicken so the entire filet is one thickness.
Drizzle 1Tbsp Butter on edges of casserole before cooking.