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1 (10.5 oz) can condensed cream of chicken soup

2 cups chicken broth, water, or milk

1 cup uncooked long grain white rice

1 lb. uncooked boneless, skinless chicken breasts or boneless, skinless chicken thighs, (diced)

1 (12.6 oz) bag frozen baby broccoli florets (or cuts)

minced onion

minced garlic

heavy cream

1 cup grated sharp cheddar cheese

Kosher salt and ground black pepper, (to taste)

Basil

oregano

paprika

crushed Ritz crackers

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1. Preheat oven to 375°F (190°C). Spray a 9 x 13-inch baking dish with nonstick cooking spray. In the prepared dish, whisk together the cream of chicken soup and the broth or water.

2. Stir in the uncooked rice, the uncooked chicken, and the frozen broccoli.

3. Add in garlic, onion, and seasonings to your own preference. (Do not taste at this step. Raw chicken is not safe for consumption.) Stir well.

4. Add a dash of heavy cream. Stir well.

5. Bake for 55-60 minutes, or until most of the liquid is absorbed, the rice is tender, and the chicken is cooked through. Use a fork to fluff the rice. If your rice is still too firm after 1 hour, cover the dish tightly and return it to the oven for 5-10 more minutes. Be careful that you don't overcook the rice or it will become mushy.

6. Mix in shredded cheese to your liking, then top with more shredded cheese and Ritz crackers.

7. Return to the oven for a few more minutes, just until the cheese melts.

NOTE: I edited the original recipe, and a lot of this is to taste/eyeballed. Also, I used water instead of chicken broth, and you can use low-sodium cream of chicken soup and not add the extra salt. The other flavors will carry the dish just fine without the extra salt.