1- cup uncooked instant rice
12 oz. frozen or steamed broccoli (if using frozen broccoli , run under cold
water to thaw a bit)
2 ½ cups of cooked chicken/ chunked
1 small can sliced mushrooms, drained (optional)
1 Medium onion diced
8 oz. Shredded cheddar cheese
1 ½ cups chicken broth from your cooked chicken
1-15 oz. can cream of chicken soup
Pepper, seasoned salt, garlic powder, paprika, parsley to taste.
2 stacks of Ritz crackers
5 tbsp. melted butter
In a buttered 13X 9 pan or casserole dish, place cooked chicken, broccoli, rice, onion, mushrooms, and cheese.
Mix together in a bowl the cream of chicken soup, chicken broth and spices. Mix well.
Pour over ingredients, mixing a little.
Smash crackers in a bowl and pour melted butter over the crackers and mix until crackers are coated.
Spread the crackers on top of the casserole and bake in a 375 oven for 40 minutes or until bubbly and crackers are light brown.
Use hot sauce on top if desired.