I love this casserole! I love it because it is simple yet has great flavor. I got the recipe from The America's Test Kitchen Family Cookbook, a spur of the moment Costco buy (I can't resist the cookbooks at Costco!). Also this is a chicken divan without canned soup or mayonnaise and since I'm not a huge fan of mayonnaise in casseroles this was perfect. The mustard gives it a nice subtle tang.
4 boneless, skinless, chicken breasts, cubed
2 cups heavy cream
2 cups chicken broth (I might add a little more next time to make the rice a bit saucier)
2 tablespoons dijon mustard
2 cups Minute Rice
2, 10 oz packages frozen broccoli florets, thawed
8 oz or 2 cups shredded cheddar cheese
1 sleeve Ritz crackers, crushed
Heat the oven to 450 degrees.
Pat the chicken dry and then cut into 2 inch chunks. Spray a 9x13 baking dish with non-stick spray and then spread chicken in the bottom of the dish. Season chicken with salt and pepper.
Whisk cream, broth and mustard together in a large microwave safe bowl. Cover loosely with plastic wrap. Heat in microwave on high for 7-8 minutes (until boiling). Stir rice into the cream mixture and pour over the chicken. Bake uncovered for 20 minutes. Remove from oven.
Pat the broccoli dry, then combine with the cheddar cheese and stir into the chicken and rice mixture (I just kind of pressed it into the top, but you can mix it in). Sprinkle with Ritz cracker crumbs. Bake for 5-10 minutes or until the broccoli is hot and the crumbs are browned.