Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups fresh broccoli florets
  • 1.5 cups long grain white rice
  • 3 cups low sodium chicken broth
  • 2 cups sharp yellow cheddar cheese
  • 0.5 cup sour cream
  • 1 cup Ritz style crackers
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 2 cloves minced garlic
  • 0.5 tsp onion powder
  • 3 tbsp unsalted butter
  • 1 tbsp fresh parsley
  • salt and cracked black pepper to taste

Instructions:

  1. Heat 1 tbsp extra virgin olive oil in a skillet and brown 1.5 lbs cubed chicken with 1 tsp smoked paprika, salt, and pepper until a golden crust forms. Note: Don't cook it through yet; it finishes in the oven.
  2. In the same pan, add 1.5 cups long grain white rice and 2 cloves minced garlic, stirring for 2 minutes until the rice smells nutty and looks opaque.
  3. Pour in 3 cups chicken broth and 0.5 tsp onion powder, bringing it to a boil then simmering covered for 15 minutes until liquid is mostly absorbed.
  4. While rice simmers, steam 4 cups broccoli florets for 3 minutes until vibrantly green but still firm.
  5. In a large bowl, combine the cooked rice, seared chicken, broccoli, 0.5 cup sour cream, and 1.5 cups of the shredded cheddar.
  6. Transfer to dish. Spread the mixture into a greased 9x13 pan, pressing down gently with a spatula until the surface is level.
  7. Mix 1 cup crushed Ritz style crackers with 3 tbsp melted butter and 1 tbsp fresh parsley until it looks like wet sand.
  8. Sprinkle the remaining 0.5 cup cheddar over the rice, then top with the buttery cracker mixture.
  9. Place in a 350°F (180°C) oven for 20 minutes until the top is a deep golden brown and the edges sizzle.
  10. Let the dish sit for 5 minutes until the sauce thickens and sets.