Gonna Want Seconds: Chicken Broccoli Rice Casserole

I had a hard week.  And a long, tiring weekend.  So all I really wanted was some warm, creamy comfort food.  Nothing says comfort like chicken and rice, and this recipe takes ordinary chicken and rice and kicks it in the pants.  Where has this recipe been my whole life?  And do NOT leave off the Chicken In a Biskit crackers.  It's so trashy, but oh so awesome.

Chicken Broccoli Rice Casserole
Adapted from Gonna Want Seconds blog

6 to 8 small cremini mushrooms, sliced

1 tablespoons unsalted butter

1 bunch broccoli, cut into florets, stems discarded
1 can cream of chicken soup

1 can cream of mushroom soup
1 (8-ounce) container sour cream
½ cup whole milk
2 teaspoons Worcestershire sauce
1 tablespoons fresh lemon juice
½ teaspoon poultry seasoning
½ teaspoons sea salt
½ teaspoon freshly ground black pepper
3 cups shredded rotisserie chicken
4 cups cooked long-grain white rice
8 ounces finely shredded Cheddar cheese
2 cups crumbled Chicken In a Biskit crackers
1 teaspoon dried thyme
⅓ cup unsalted butter, melted

Preheat oven to 350 degrees. Spray a 11x15-inch baking dish with nonstick cooking spray.

Sauté mushrooms in 1 tablespoon butter until softened.  Season with salt and pepper and set aside.  Blanch broccoli florets in boiling water for 5 minutes, then strain into an ice bath.  Set aside.

In a large mixing bowl, mix two soups, sour cream, milk, Worcestershire sauce, lemon juice, poultry seasoning, salt, and pepper until evenly combined. Add the chicken, reserved mushrooms and broccoli, and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan.

Sprinkle the top of the casserole evenly with shredded cheese. In a small bowl, mix together cracker crumbs, thyme, and melted butter. Sprinkle evenly over cheese layer. Bake for 30 to 35 minutes, or until casserole is heated through and cracker crumbs are golden brown.

Makes 8 servings