1 tablespoon butter
1 tablespoon minced garlic
2 cups long grain white rice
2 cups water
2 cups chicken broth
1 cup broccoli
1 can cream of chicken soup
1/2 soup can of half & half
1 cup sour cream
12.5 oz can of chicken
1 1/2 cups shredded cheddar cheese
1 tablespoon ranch seasoning mix
1 cup cornflakes
Over medium heat melt butter in a pot
Add in garlic and cook for a couple minutes
Pour in water and chicken broth
Bring to a boil
Add in rice
Give it a stir, place the lid on pot, reduce heat to medium low and let it simmer.
10 minutes later remove lid and add in broccoli.
Replace lid and cook for another 10 minutes or until liquid is absorbed by rice.
Preheat oven to 375 degrees.
Once the rice is done add in cream of chicken soup, half & half (I use the soup can to measure. 1/2 soup can of half & half.), sour cream, chicken, 1 cup cheddar cheese, ranch seasoning, and black pepper.
Mix it all together.
At this time you can pour into a casserole dish. I’m just leaving it in my Dutch oven.
Once in the desired dish then top with the remaining 1/2 cup cheese and cornflakes.
Baked uncovered for 30 minutes.
Remove from oven and enjoy!