1.5 lbs chicken thighs, cut into bite sized pieces
3 cloves garlic, minced
4 cups broccoli (about 2 heads), cut into small florets
4 tbsp flour
1/2 tsp red pepper flakes
3/4 tsp onion powder
3/4 tsp garlic powder
3/4 tsp dried marjoram
3/4 tsp dried thyme
3/4 tsp salt
pepper to taste
1 1/4 cups chicken broth
2 cups milk
3 cups shredded cheddar
1 sleeve ritz crackers, crushed (about 1 sleeve)
Directions
Cook rice according to package directions.
Meanwhile, melt 2 tbsp butter in a large saute pan on medium heat. Add onions to pan, and cook 2 minutes.
Meanwhile, add broccoli to a steamer pan, and cook until a fork goes in with little effort. When broccoli is done, remove from steamer and put in bowl.
Move onions to side of pan, and add chicken to brown. Once chicken has been browned on all sides, remove from pan into bowl. Leave onions.
Add garlic to onions, cook 1 minute. Remove onions and garlic, and add to bowl with chicken
Heat oven to 375. Spray a 9" x 13" pan with cooking spray.
Melt 4 tbsp butter in a large pot over medium low heat. While constantly whisking, gradually sprinkle in flour and cook 2-3 minuntes.
Add the seasonings, and stir to combine. Add 1/2 cup of milk or broth at a time, alternating between them. Whisk constantly until smooth
Trun heat to low, and stir in half the cheese. Stir until slightly thickened. Taste test sauce before moving on, and add additional seasonings as necessary.
Add rice, broccoli, chicken, and onion mixutre to the sauce, stir til well combined.
Melt remaining butter in a small bowl. Combine with crushed ritz crackers.
Pour half of chicken and rice mixture into the prepared pan. Top with half of remaining cheese. Then add remaining mixture, and top with remaining cheese. Top with cracker mixture.
Bake uncovered in oven for 20-25 minutes, or until bubbly and crackers are browned.