Ingredients
Scale
- 7 tablespoons unsalted butter
- 1 cup uncooked long grain white rice
- 4 cups broccoli florets, cut into bite-sized pieces
- ½ teaspoon salt
- 3 minced garlic cloves
- 4 tablespoons all purpose flour
- 1¼ cups low-sodium chicken broth
- 2 cups milk
- ¼ teaspoon crushed red pepper flakes
- 2 cups water
- 1 chopped small onion
- ½ teaspoon dried thyme leaves
- 1½ pounds boneless skinless chicken breast, in bite-sized pieces
- ½ teaspoon dried marjoram
- ½ teaspoon onion powder
- 2 cups shredded sharp cheddar
- 32 crushed ritz crackers (one sleeve)
- 4 tablespoons melted butter
Instructions
- Melt 2 tablespoons of the butter in a skillet over a moderate heat, then saute the onions in there for 2 minutes.
- Push the onions to one side and add the chicken, cooking until golden brown all over.
- You can cook the chicken in batches if need be.
- Add the garlic and cook for a minute, stirring all the time, then transfer the garlic and onions on to a plate.
- Add the water, salt, rice, and remaining unsalted butter to a pan and heat until boiling, then cover and simmer for 12 to 15 minutes, or until there’s no water left in the pan.
- Steam or microwave the broccoli until tender.
- Preheat the oven to 375°F.
- Combine the 4 tablespoons of melted butter with the flour in a pan and cook for 2 or 3 minutes, whisking all the time.
- Add the onion powder, red pepper, thyme and marjoram, and then gradually whisk in the milk and broth, alternating between them.
- Keep cooking and whisking until slightly thickened.
- Turn the heat down and mix in 1¼ cups of the cheese.
- Add the chicken, broccoli and rice.
- Spoon half of this mixture into a greased 9 x 13-inch casserole dish.
- Top with ½ cup of cheese, followed by the remaining chicken mixture and the rest of the cheese.
- Combine the melted butter with the crackers and sprinkle this over the casserole.
- Bake for 20 to 25 minutes, until the top is golden brown and the cheese has melted.
- Cook Time: 1 hour