Broccoli, Chicken, and Rice Casserole

^{Adapted from source}

Ingredients

• 2 boneless chicken breasts, trimmed and cubed
• 1 package of frozen broccoli (16 ounces)
• 1 1/4 cup rice
• 5 tablespoons of butter
• 2 1/2 cups of chicken broth
• 1 teaspoon Italian seasoning
• 1 can of cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese
• 1 cup bread crumbs
• Salt and pepper, to taste

Directions

1. Preheat oven to 350°F
2. Heat a large pot on the stove over medium heat, adding 2 tablespoons of the butter until melted
3. Season the chicken with Italian seasoning, salt, and pepper
4. Cook the cubed chicken in the pot, stirring frequently until cooked through, set aside
5. Melt another tablespoon of butter in the pot, then add chicken broth and rice
6. Bring broth to a boil then reduce heat to a simmer, cooking for 15 minutes, stir occasionally
7. While rice is cooking, cook frozen broccoli according to the package
8. Once the rice is done, combine broccoli, chicken, soup, milk, sour cream, and 1 cup of the shredded cheese in the pot
9. Add the mixture to a lightly greased 9x13 pan, and top with remaining cheese
10. Bake for 20 minutes
11. Melt remaining 2 tablespoons of butter, and combine with bread crumbs
12. Sprinkle bread crumbs atop the casserole and bake for another 10 minutes, or until bread crumbs begin to brown

_{Updated June 26, 2020}