Here you go, you are going to love this one!
Parmesan-crusted Chicken and Broccoli
Yield: two 9 x 13-inch pans (6 to 8 servings each)
2 pounds cooked chicken, chopped
2 pounds broccoli, steamed (frozen usually cost less)
4 cups cooked rice
Sauce
6 cans (10¾ ounces each) cream of chicken soup, divided
1 1/2 cups water
2 cups (16 ounces) sour cream
½ cup milk
1 teaspoon onion powder (or ½ medium onion, diced)
Topping (per pan)
2 packages crushed buttery crackers (such as Ritz)
4 tablespoons butter, melted
4 teaspoons garlic salt
4 teaspoons parsley
¾ cup grated parmesan cheese
Steam broccoli in microwave for 6 minutes. Cube chicken and cook for 6 minutes in microwave on high. In a medium bowl, blend together 2 cans of Cream of Chicken soup and 1 1/2 cups of water. Divide this mixture in the bottom of two foil pans. Spread the cooked rice over the sauce in each 9 x 13-inch pan. In a medium bow, mix together the remaining 4 cans of Cream of Chicken soup, sour cream, milk and onion powder. Top the rice with broccoli, then chicken, and then the sauce.
Mix the topping in a zip-top plastic bag and sprinkle on top of both casseroles. Wrap casseroles in layers of plastic wrap, label (“350ºF for 30 minutes, or 1 hour frozen”), and freeze.
To serve: If casserole is frozen, remove plastic wrap and bake casserole at 350ºF for 1 hour 20 min. Or defrost casserole for 24 hours in refrigerator and then bake at 350ºF for 40 minutes or until warmed all the way through.
