Cheesy Chicken, Broccoli and Rice Bake with Cracker Crust

What you need

• 450 g (1 lb) boneless skinless chicken breast, cut into 2 cm (3/4 in) cubes
• 200 g (1 cup) long-grain white rice, uncooked, not rinsed
• 540 ml (2 1/4 cups) whole milk
• 1 can (10.5 oz) condensed cream of chicken soup, about 295 g
• 200 g (1 1/2 cups) broccoli florets, frozen, thawed and drained, large ones halved
• 170 g (6 oz) sharp cheddar, shredded, divided
• 75 g (1 sleeve) round butter crackers, roughly crushed
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter, for greasing the dish

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F). Grease a 23 x 33 cm (9 x 13 in) baking dish with the butter.

2. 2

   Whisk the soup and milk together in a large bowl until smooth.

3. 3

   Stir in the rice, chicken, broccoli, salt, pepper and two thirds of the cheddar.

4. 4

   Pour the mixture into the dish and level it so the rice and chicken are mostly submerged.

5. 5

   Cover tightly with foil and bake for 35 min.

6. 6

   Take off the foil and stir gently. Scatter the rest of the cheddar and the crushed crackers over the top.

7. 7

   Bake uncovered until the rice is tender, the sauce bubbles and the crackers are golden, 15-20 min. The chicken must reach 74 °C (165 °F) inside.

8. 8

   For a darker top, slide the dish under a hot grill for 2-3 min, watching closely.

9. 9

   Rest for 5 min before serving; the sauce thickens as it sits.

Imported from tablefortwoblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.