Cheesy Broccoli Chicken and Rice Casserole

6 Tbs butter

1 c diced carrots

1/2 c diced onion

3 cloves garlic

1/3 c flour

2 c chicken broth

4 oz cream cheese, cut into cubes and softened

1/2 tsp salt

pinch of dried thyme

pinch of pepper

2 c shredded cheddar cheese

3 c broccoli florets, chopped small

3 c cooked, chopped chicken

2 c cooked rice (brown or white)

1 1/2 c coarsely crushed Ritz crackers (about 1 sleeve, 32 crackers)

2 Tbs butter, melted

Preheat oven to 350, lightly grease a 9X13 inch baking pan and set aside.

In a 12-inch deep skillet, melt the butter over medium heat and add the carrots, onion, and garlic.  Cook, stirring often, until the veggies soften, about 4-5 minutes.

Add the flour and stir to combine.  Cook for 1-2 minutes, stirring constantly.  Gradually whisk in the broth until smooth, and bring the mixture to a simmer.  Cook for 1-2 minutes until thickened.

Add cream cheese, salt, thyme, and pepper.  Continue cooking, whisking until mostly smooth (it's okay for there to be a few small lumps of cream cheese).  Off the heat, add the cheddar cheese and stir until combined.  Season with additional salt and pepper, if needed.  Set aside.

Combine the broccoli florets and 1/2 c water in microwave-safe bowl.  Cover and microwave for 3-4 minutes until broccoli is tender.  Drain excess water.

Add the chicken, rice, and broccoli to the cheese sauce.  Mix until evenly combined, spread evenly in the prepared baking dish.

In a small bowl, melt the butter and then stir in the Ritz cracker crumbs.  Spread this mixture evenly over the top of the casserole.

Bake for 20-30 minutes until hot and bubbling and the cracker topping is lightly golden (if it browns too quickly on top, lightly cover with foil and continue baking until the casserole is hot throughout).  Serve immediately.

From Mel's Kitchen Cafe