Easy One Pan Chicken Broccoli Bake
1 tbsp olive oil
1 small onion, finely chopped
4 cloves garlic, minced
2 cups broccoli florets, roughly chopped
2 chicken breasts, cut into small cubes
Salt and pepper to taste
¾ cup raw rice (I used Basmati)
1 can (10 oz) cream of mushroom soup
2 eggs, beaten
1 cup mayonnaise
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
2 cups chicken broth
1½ cups cheddar cheese, divided
1 full sleeve Ritz crackers, finely crushed
½ cup butter, melted
Preheat oven to 350°F.
Heat olive oil in a large oven proof skillet on medium heat. Add chopped onion, garlic, broccoli and cubed chicken. Cook for several minutes until chicken starts to brown. Season with salt and pepper to taste.
Add rice, cream of mushroom soup, eggs, mayonnaise, Worcestershire, garlic powder, chicken broth and 1 cup of the cheese. Stir well. Sprinkle the other ½ cup cheese over the top of the casserole. In a Ziploc bag, combine the Ritz crackers and melted butter. Sprinkle over the top of the casserole. Bake in the oven for 30 minutes until cheese is melted and the top is golden.