Broccoli Cheddar Chicken and Rice Casserole

INGREDIENTS

2 boneless skinless chicken breasts
Salt/Pepper to taste
1 1/3 cups uncooked long grain white rice (or 2 cups cooked rice)
10.75 oz. Campbell’s® Condensed Cream of Chicken Soup (can sub cream of mushroom)
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese separated
2 cups fresh broccoli florets uncooked
1 cup Ritz crackers crushed
2 Tablespoons melted butter

href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBs9aSF13UeUrZb9Ot__ne3dUs9w58H1I3KW-xnv69sUJ4cAn8Pa-K6CKrySYd5Ujdo6oyZx43XS3TfuLE0XZbPYpE9bWYu3aM3tCnIHeXTDTGJnno_03A_KeMswDaShQ1lVowRdVl7k3K/s1600/ONE+POT+MUSHROOM+STROGANOFF+-+2019-03-10T153850.738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> Broccoli Cheddar Chicken and Rice Casserole

Broccoli Cheddar Chicken and Rice Casserole

INSTRUCTIONS

Season chicken with salt and pepper.
Cut chicken into bite-sized pieces and season with desired amount of salt and pepper.
Bake at 350 degrees, uncovered, for 20 minutes.
Cook the rice according to package instructions.
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