Chicken broccoli rice casserole

 What I like about this casserole is it has corn, red bell peppers, and broccoli— besides it tasting so good. I like to do less cheese than called for— either way it is so good. 

I used gf cream of chicken by Pacific.

Ingredients

1 and 1/2 cups UNCOOKED rice ( used Jasmine)

1/2 onion chopped

1 pound  skin less , boneless  chicken thighs or breasts 

1/3 cup sour cream

10 ounces cream of chicken soup (used pacific brand gf)

3/4 cup chicken broth

2 cups small broccoli florets

1/2 cup chopped tomatoes 

1/3 cup chopped red bell pepper 

8 ounces cheddar cheese ( or less)

1 cup corn ( I added a bit of creamed corn as well)

Breadcrumbs or crushed crackers(I used gf Panko)

DIRECTIONS 

Preheat oven 350F and grease a 13 x 9” pan

Cook rice until almost done or just done. Cook chicken (I just simmered the thighs for about 15 minutes covered in some extra broth.)

Sauté the onion.

In my large soup pan mix the cream of chicken soup, broth, and sour cream.

Add the cooked rice, chicken, tomatoes, broccoli, onions, red bell pepper, and corn to the soup mixture. Add about 1/3 of the cheese and mix well- then place in 13 by 9 baking pan. Add as much cheese as desired for the top and bread crumbs.

Cover with foil cooking for 20 minutes in preheated oven. Uncover and cook 15 to 20 minutes more until bubbly and cheese is melted .