Chicken and Broccoli Ranch Casserole

This is another version of a previous recipe I did last year which was my Bacon Ranch Chicken Casserole.  I decided to add some broccoli to make it a bit healthier and actually tastier.  I also changed up the cheese topping to be a combination of cheese and bread crumbs.  I am here to tell you that this mixture just knocked it out of the park.  Y’all are going to love this version I just know it.

 

Ingredients:

• 2  chicken breasts boneless and skinless, cut into bite size pieces and cooked
• 2 tablespoons olive oil
• 1 packet ranch dressing mix
• 1 ½ cups white rice uncooked, I used a short grain rice
• 1 small onion chopped
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon crushed sage
• 1/2 teaspoon thyme
• 2 cups broccoli florets
• 2 cups chicken broth low sodium or no sodium added
• 1 cup half and half
• 2 cups cheddar cheese shredded
• 3/4 cup bread crumbs
• 1 stick butter

1. Cook your chicken and then layer in a prepared 9×13 baking dish.
2. Spread the rice evenly over the chicken and then the broccoli.
3. Combine remaining ingredients (reserving 1/2 cup cheese) in another bowl and mix well.
4. Pour wet mixture over chicken/broccoli/rice.
5. Now bake for 30 minutes covered in 350°F oven.
6. While baking, combine the remaining cheese and bread crumbs with 1 tablespoon ranch mix (optional)
7. Uncover and sprinkle the breadcrumb/cheese mixture over top and put back in oven for another 30 minutes
8. Remove from oven and let cool 5 minutes and serve.