Broccoli casserole, chicken, rice and cheese



°2 tablespoons of butter
°2 skinless chicken breasts or 2 cups cubed grilled chicken
°1 teaspoon Italian seasoning
°Salt/pepper to taste
°2 1/2 cups chicken broth
°1 tablespoon of olive oil
°1 1/4 cups uncooked long grain white rice
°2 cups uncooked fresh broccoli florets
°10.5 oz. Thick chicken cream
°Half a cup of milk
°Half a cup of sour cream
°2 cups grated cheddar cheese, separated
°Optional seasoning
°1 teaspoon dried thyme
°1/2 teaspoon garlic powder
°frying pan
°1 cup crushed Ritz biscuits
°2 tsp of melt butter

*How to make:

Preheat oven to 350 degrees.
Cut the chicken into small pieces and season with Italian seasoning and desired amount of salt and pepper.
Heat butter in  saucepan over heat until it melts. Add the chicken and cook until brown on all sides, about 5 minutes. remove and save. Note: This step is not necessary if you are using cooked rotisserie chicken.
Add the chicken broth, olive oil, and rice to the pan and bring to a boil, then reduce the heat until just cooked through.
Cover tightly and cook for 7 minutes.
Add the broccoli (if using fresh) and replace the lid. cook another 8 minutes. Refrain from moving.
Turn off the fire and remove the lid. Let the rice stand for 10 minutes, do not stir. Any rice will seep to the bottom of the pot.
Add cooked chicken, soup, milk, sour cream, optional seasoning, and half of the cheddar cheese.
Add to a lightly oiled 9" x 13" casserole dish and top with remaining cheese.
Cover and cook for 15 minutes.

Enjoy !