110.75 ounce can cream of chicken soup or broccoli cheese soup
1cupshredded medium cheddar cheese
1cupbroccoli floretsrough chopped
1cupcrushed Ritz crackersoptional
Melt the butter in a large skillet over medium-high heat.
Add the onions and garlic. Cook for 1 minute stirring frequently. Add the chicken. Stir to combine. Cook until the chicken is no longer pink, stirring often, about 5 minutes.
Add the rice, milk, broth, and soup to the skillet. Stir to combine until the soup is broken up into the liquid.
Bring the liquid to a simmer. Stir, and then cover the skillet. Cook for 10 minutes, stirring occasionally to prevent sticking.. (If you don't have a lid for your skillet, it's okay. Just give the dish a stir a little more often.) Uncover and cook for another 8 to 10 minutes, or until the rice is cooked through.
Add half the cheese and the broccoli to the skillet. Stir to combine. Cook for 2 to 3 minutes so that the cheese is melted and the broccoli is warmed but still has a little crunch.
Sprinkle the top of your dish with the remaining cheese (and cracker crumbs, if desired). Place your skillet under the broiler for 1 to 2 minutes until the cheese is melted (and crackers are golden).
This dinner will be a on the creamy/runny side - see: not firm. If you prefer a thicker dish, use 1 cup milk and 1/2 cup chicken broth. Add more broth as needed to keep the ingredients moist.
Cheesy Broccoli, Chicken, and Rice Skillet https://www.yellowblissroad.com/cheesy-one-pan-chicken-rice/