cheez-it's chicken, vegetable n rice casserole

How To Make cheez-it's chicken, vegetable n rice casserole

• 1

  Preheat oven to 350 degrees F. & spray cooking spray in a 9" x 13" or larger casserole dish.
• 2

  Marinate fresh chicken breasts in Italian dressing for 4 hours, in the refrigerator.
• 3

  Remove chicken from fridge 20 minutes before cooking, to bring closer to room temperature. Cook chicken in skillet adding all marinade juices, until cooked through, set aside & when cool, cut into bite sized piece.
• 4

  Cook 3 C uncooked white rice to package directions (using chicken broth instead of water).
• 5

  In skillet, melt butter, add garlic; cook 1 minute. Add mushrooms & onion; cook 5 minutes. Add cauiflower, cook 10 minutes.
• 6

  In a large bowl combine canned soups, sour cream, milk, salt, pepper, ground mustard & shredded cheese, whisking to thoroughly mix.
• 7

  To mixture, gently stir in garlic, mushrooms/cauliflower mixture, chicken breast pieces & rice, combining well.
• 8

  Evenly pack mixture into prepared casserole dish & crumble baked cheese crackers on top as crust, pressing crumbles down slightly with a spatula.
• 9

  Bake for 30 - 40 minutes, checking throughout to make sure cracker crust is not over browning (if so, tent casserole with foil towards end).
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