3boneless, skinless chicken breasts,boiled and chopped
6 ozboxflavored wild rice(I use Uncle Ben's Long Grain & Wild Rice Original Recipe.)
2Cchopped broccolini florets
1/4 C flour
1/4 tsp ground black pepper
36round butter crackers, crushed
Preheat oven to 350° Fahrenheit
Prepare rice according to instructions. Boil chicken. While rice and chicken are cooking, chop onion, celery and broccoli.
In a 10-12 in. cast iron skillet over medium heat, melt butter. Add onion, carrots, celery, broccoli and garlic. Saute just until onion is translucent. Stir in flour to absorb butter and coat vegetables. Add broth. Stir until sauce is smooth. Add sour cream and stir until blended. Add Parmesan cheese. Stir until melted and well blended. Add salt & pepper.
Add chopped chicken to skillet. Mix well. Fold in rice. Top with crushed crackers. Drizzle 2 Tbsp melted butter over crackers. Bake at 350 for 20 minutes or until topping is golden brown and edges are bubbly.