Lemon Pepper Chicken Rice Casserole

pamperedchef.com

Tayla Parker Recipes

Casserole

1 can (10.5 oz./284 mL) low-sodium cream of mushroom soup

1 cup (250 mL) low-sodium chicken broth

2 tbsp (30 mL) Dijon mustard

1 lb. (450 g) chicken breast, cut into 1" (2.5-cm) chunks

12 oz. (350 g) frozen broccoli florets

1 red bell pepper, seeded and diced

1 cup (250 mL) instant rice

1 tbsp (15 mL) Lemon Pepper Rub

8 oz. (250 g) mozzarella cheese, coarsely grated (2 cups/500 mL)

Topping

1 sleeve Ritz® crackers (about 3.4 oz./105 g), crushed

2 tbsp (30 mL) melted butter

1 tsp (5 mL) Lemon Pepper Rub

Directions at pamperedchef.com

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