3-4 cups broccoli florets
1 ½ lbs. raw boneless chicken breast, chopped into 2” pieces (about 3 cups)
2 tsp. Dish off the Block Superbly Herby seasoning
1 tsp. salt
1 tsp. black pepper
6 Tbs. butter, divided
1 medium onion, chopped
½ cup dry white wine
½ cup chicken stock
1 cup light cream
½ cup sour cream
2 cups shredded cheddar cheese
1 cup raw rice, cooked to package directions (about 2 ½ cups cooked rice)
40 Ritz crackers, crushed in a ziplock bag
Preheat oven to 375 degrees.
Bring a large sauce pan of salted water to a boil and add the broccoli. Cook for 3-4 minutes until the broccoli is bright green and tender when pierced with a fork, but still slightly crisp. Drain in a colander and run cold water over it to stop the cooking. Set aside.
Place the chicken breast cubes on a cutting board and sprinkle the herb seasoning, salt, and pepper over the top. Massage the seasoning all over the chicken with your hands.
Melt 4 tablespoons of the butter in a large deep skillet. Add the chicken and cook for 2-3 minutes, lightly browning on all sides. Remove from the skillet and set aside – note – the chicken will not be cooked through.
To the drippings in the pan, add the onion and cook until soft and fragrant, about 2 minutes. Add the wine to the pan and cook until reduced by half. Add the cream and sour cream and bring to a boil, stirring frequently. Cook for 2-3 minutes until a cream sauce forms.
Add the cheese and stir until melted. Fold in the rice, chicken pieces (and any juices that have formed), and broccoli. Transfer this mixture to a 9” x 13” pan that has been prepared with non-stick spray.
Melt the remaining 2 tablespoons butter in the empty skillet and add the crushed Ritz cracker crumbs. Cook until lightly browned and spread them evenly over the top of the casserole.
Bake for 25-30 minutes until bubbly and browned.
*Note – you could also make this dish in a cast iron or oven proof skillet and just top the whole thing with the cracker crumbs and bake in the same skillet.