Broccoli Chicken Casserole

I made this “oldie but goodie” recipe from so long ago. It’s easy, and tasty. We had it with a side of carrots. But a salad would be nice too.

Here’s what I did …

Dice 2 chicken breasts; season with salt & pepper
In a large pot, melt 1 Tbsp butter & 1 Tbsp olive oil
Cook the chicken until light golden brown
Toward the end of the cooking time, add about 1/2 cup diced onion, to cook together just until the onion softens.
Remove everything to a bowl. Set aside.

To the same pot, add:
1 Tbsp olive oil
1 & 1/4 cups uncooked long grain rice
2 & 1/2 cups chicken broth
Bring to a boil, then lower the heat to a simmer; cover & cook 6 minutes.
Add 3 cups small fresh broccoli florets
Cover & cook again for 9 more minutes.
Remove from the heat & let sit, covered, while making the sauce. (Don’t stir yet)

In a bowl, combine:
1 can cream of chicken soup
1/2 cup Mayo
2/3 cup milk
2 Tbsp lemon juice
1/4 tsp curry powder (or Italian seasoning, for a totally different flavour)
1 cup grated cheddar*

Stir this into the rice mixture.

Pour all into a greased 9x 13” pan

Cover with 1 more cup* grated cheese.
Bake, covered, at 350° for 15 minutes.

Meanwhile, combine:
2 Tbsp melted butter
1 cup crushed crackers (Saltine, Ritz or Goldfish)

Uncover the casserole, sprinkle with crumbs, and bake, uncovered, for 10 more minutes.

Serves 6.