Cheesy Rice Chicken Bake (Print Version)

# Ingredients:

01 - 2 large chicken breasts, no skin or bones.
02 - 2 tablespoons salted butter.
03 - 10 ounces condensed chicken soup.
04 - 2½ cups broth made from chicken.
05 - 1 cup crushed Ritz cracker crumbs.
06 - ½ teaspoon garlic powder.
07 - 2 cups shredded cheddar cheese.
08 - ½ teaspoon dry thyme leaves.
09 - 1 tablespoon olive oil for cooking.
10 - ½ cup regular milk.
11 - ½ cup sour cream, plain.
12 - 1¼ cups uncooked long-grain white rice.
13 - 2 tablespoons butter, melted for topping.
14 - 1 teaspoon dry Italian herb mix.
15 - 2 cups raw broccoli florets.

# Instructions:

01 - Turn your oven on to heat it up to 350°F. Cut up the chicken into smaller bits and flavor it with seasoning.
02 - Melt butter in a pan. Fry the seasoned chicken pieces until they're done and golden.
03 - Boil the rice in chicken broth for 6 minutes, then toss in the broccoli and cook another 9 minutes.
04 - Take the rice off the heat, cover it, and let it sit for 10 minutes.
05 - Stir together the rice, chicken, soup, sour cream, milk, and cheese until blended.
06 - Spoon everything into a casserole dish. Sprinkle cheese and crushed crackers on top and bake for 25 minutes.

# Notes:

01 - Leftover rotisserie chicken works great too.
02 - Prepare ahead of time and keep in the freezer.
03 - Wait to add the topping until right before baking.

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