Broccoli-Rice and Chicken Casserole - Bestrecipe005

• 5 chicken tenderloins cut into 1-inch cubes, uncooked
• 1 cup white rice, uncooked OR instant rice (different types
  of rice will yield very different cook times. I used sushi rice. Due to the
  number of folks who have tried this recipe & still say their rice is
  crunchy, I highly suggest you use instant rice)
• 2 1/4 cup whole milk
• 1: 10.75 ounce can of cream of chicken
• 1 1/2 cup frozen broccoli florets, thawed
• 1 3/4 cup extra sharp cheddar cheese, shredded
• 1 sleeve Ritz crackers, crushed

1. Preheat oven to 375 degrees Fahrenheit and lightly grease a
   9×13-inch casserole dish (mine was ceramic, but you may use glass).
2. In a large bowl, toss all the ingredients except the Ritz
   crackers, together until well-incorporated.
3. Pour the ingredients into the greased casserole dish, spread
   into an even layer, then sprinkle Ritz crackers on top of the mixture.
4. Bake mixture, uncovered, for 40-50 minutes, or whenever rice
   and chicken are done cooking (mine took about 40 minutes, yours may take longer
   depending on your oven).
5. To get a deeper, golden color, you may put the casserole
   under the broiler for 3-5 minutes. Be careful to watch it carefully!
6. Serve immediately.

• This may be prepared ahead of time (reserving the Ritz
  cracker topping until you’re ready to bake), kept covered in the refrigerator,
  and put into the oven, uncovered, when you’re ready.
• You can substitute fresh broccoli for the frozen broccoli.
  Fresh broccoli will yield a bit longer cooking time than frozen. Also, the size
  you cut your broccoli will affect its cooking time as well. If you like your
  broccoli more on the softer side, cook it longer. If you like your broccoli to
  have more of a bite, cook it to the time indicated above.
• I didn’t give a salt/pepper measurement as everyone’s taste
  preference is different. My husband and I honestly thought the salt content
  from the buttery Ritz crackers were enough for this dish, however, if you don’t
  feel it would be, I encourage you to adapt this recipe to your taste – add salt
  and pepper, to taste. Start with 1/2 tsp. at a time, taste it, and increase
  until desired taste.
• If after 50 minutes, your rice is still not fully cooked
  through (rice grains vary, sushi-grade rice, which is what I used, cooks faster
  than other types of rice), cover the casserole with foil and cook longer.

This article and recipe adapted from this site