A creamy baked casserole with tender chicken, fluffy rice, broccoli, and a crisp cracker topping.

2 tablespoons butter

2 boneless, skinless chicken breasts, cut into bite-sized pieces

Salt and black pepper, to taste

1 teaspoon Italian seasoning

2 ½ cups chicken broth

1 tablespoon olive oil

1 ¼ cups uncooked long-grain white rice

2 to 3 cups fresh broccoli florets

1 can condensed cream of chicken soup

½ cup milk

½ cup sour cream

2 cups shredded cheddar cheese, divided

½ teaspoon dried thyme

½ teaspoon garlic powder

1 cup buttery round crackers, crushed

2 tablespoons butter, melted

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1. Preheat oven and grease baking dish

2. Season and brown chicken in butter, then set aside

3. Simmer rice in broth and oil, add broccoli, then rest

4. Stir in chicken, soup, milk, sour cream, seasonings, and cheese

5. Transfer to dish, top with cheese, cover and bake

6. Add cracker topping and bake uncovered until golden

Let casserole rest before serving. Use rotisserie chicken to save time if desired.