INGREDIENTS
2 tablespoons unsalted butter
1 small onion chopped
1.5 lbs. boneless skinless rooster breast reduce in chew sizes items
3 cloves garlic minced
2 cups water
1 tablespoon unsalted butter
½ teaspoon salt
1 cup raw lengthy grain white rice
4 cups broccoli florets reduce in chew dimension items
4 tablespoons unsalted butter
4 tablespoons all function flour
¼ teaspoon crushed purple pepper
½ teaspoon onion powder
½ teaspoon dried marjoram
½ teaspoon dried thyme leaves
1 ¼ cups low sodium rooster broth
2 cups milk
2 cups shredded sharp cheddar cheese
1 sleeve Ritz crackers crushed (32 crackers)
4 tablespoons butter melted
INSTRUCTIONS
Cook dinner Hen and Onions:
In a skillet, soften 2 tablespoons of butter. Cook dinner onions for two minutes, then add rooster and brown on each side. Transfer cooked rooster to a plate and add garlic to the skillet.
Put together Rice and Broccoli:
In a saucepan, mix water, butter, salt, and rice. Boil, then simmer for 12-Quarter-hour. Steam broccoli individually.
Preheat Oven:
Preheat oven to 375°F and spray a 9×13 inch casserole dish with nonstick cooking spray.
Make Cheese Sauce:
Soften 4 tablespoons butter, add flour, purple pepper, onion powder, marjoram, and thyme. Whisk in rooster broth and milk. Add 1 1/4 cups cheddar. Stir in cooked rooster, rice, and broccoli.
Assemble and Bake:
Spoon half of the combination into the casserole dish, prime with 1/2 cup cheddar. Add the remaining combination and prime with the remaining cheese. Combine crackers with melted butter, sprinkle over the casserole, and bake for 20-25 minutes till browned and cheese is melted.
