I chose this recipe for two reasons. First, it’s topped with Ritz crackers and I have some I needed to use up. Secondly, you don’t have to cook the rice first (woohoo!)
After a few less than stellar dinner moments (and one epic failure) this week, I was understandably nervous about this dish.
Source: South of Your Mouth (I love this blog. She posts so many down-home recipes and many of them are easy enough that even I can manage it.)
- 4 chicken breasts (I used the thin sliced by Tyson so I could skip cutting them up.)
- 2 cans of cheddar soup
- 1 cup of long-grain rice, uncooked
- 1 cup of milk
- 1 tsp of salt
- 1 1/2 cups of broccoli florets (the original recipe calls for more, but I’m not crazy about broccoli so I went light on it.)
- 2 sleeves of Ritz crackers, crushed
- 6 tblsp of butter, melted
- 1/8 tsp of garlic powder
- In a bowl, whisk together soup, milk and salt.
- Fold in the rice.
- Pour 2/3 of the mixture into a greased 9×13 pan.
- Place chicken on top and then pour the rest of the soup mixture on top.
- Add broccoli, cover with aluminum foil and bake at 400 for 1 hour.
- Combine crackers, butter, and garlic powder.
- Take the pan out of the oven, remove the aluminum foil and sprinkle the cracker crumb mixture on top evenly.
- Place back in the oven for 20 minutes or until the crackers are brown.
This dinner was definitely a success. It comes together really easy and everyone enjoyed it (even the rice hater in the family.) I really loved the crackers on top, but I think it would be good without them as well. I will definitely be making it again.