Chicken Broccoli Rice Casserole

1- Rotisserie Chicken, Shredded

16- Ounces of Broccoli Steamed Tender

2- Cups of Minute Rice

2- Cups Chicken Broth

2- Cups of Velveeta Shreds

2- Cups of Shredded Velveeta

1- 4 Ounce Can of Mushrooms Drained

1- Can Cream of Celery Soup

1- Cup Half & Half

1- Sweet Onion Diced

2- Sticks of Butter

1- Tablespoon of Minced Garlic

Doe’s Seasoning To Taste

1- Sleeve of Ritz Crackers crushed

Susie and I had fun making this casserole

at the BBQ & More kitchen!

Pre-heat oven to 350 degrees. Shred chicken in mixing bowl and set aside. Prepare minute rice using the 2 cups of chicken broth. Steam Broccoli. Sauté onion in 1 stick of butter until tender. Spray 9 x 13 casserole dish with olive oil.

In mixing bowl with the chicken in it, stir in the Velveeta shreds and the shredded cheddar cheese. Stir in the cream of celery soup along with the cup of half & half. Next stir in sautéed onions and Doe’s Seasoning to Taste. Fold in steamed broccoli gently. Last fold in cooked rice.

Pour casserole into baking dish. Melt 1 stick of butter and mix with the sleeve of crushed Ritz crackers. Top casserole with this mixture.

Bake 30 minutes or until crackers crumbs are golden brown an melted