Broccoli Bacon Chicken Cheddar Casserole

Ingredients

4 strips thick cut bacon

1 small onion, chopped

2 T. butter

12 oz. frozen chopped broccoli (no need to thaw)

2 boneless/skinless chicken breast cut into bite size pieces

1/2 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. paprika

10.5 oz can cream of celery soup

10.5 oz. can cream of chicken soup

1/4 soup can milk

8 oz. can water chestnuts, chopped

1 1/2 C. cooked rice

1 1/2 C. shredded cheddar cheese

Topping:  Mix together 1 sleeve crushed ritz crackers with 2 T. melted butter

Instructions

Cook the bacon in a skillet till crisp, remove to a paper towel lined plate and crumble when cool.  To the skillet add the onions and cook for 5-6 minutes over med. high heat to soften.  Add 1 T. butter to the skillet and add in the frozen broccoli, cooking till thawed and softened slightly.  Add this mixture to a mixing bowl.  To the same skillet add the remaining 1 T. butter, the chicken and seasonings.  Cook till chicken is cooked through and add to the mixing bowl.  To the bowl add the soups, milk, water chestnuts, rice, crumbled bacon and cheese.  Stir to combine well.  Pour into a lightly greased 2.5 quart baking dish.  Cover with foil and bake in a 350 degree oven for 25 minutes.  Uncover and bake for 15 more minutes.  Cover with the topping and bake for 5-6 more till lightly golden brown.

Enjoy!!!

Recipe From Janet's Appalachian Kitchen