Chicken, Broccoli & Rice Casserole

This is one of my family's favorite recipes. It's quick, it's easy, and a great fall back when I feel like being lazy. It also freezes really well! When I make this, I usually make 2, and throw 1 in the freezer.

It's taken us a while to start eating this again. When our son was born (2 years ago) some wonderful ward members brought us dinner, and we appreciate that service so very much! 4 out of the 5 people brought us this casserole... and enough for 2-3 days of leftovers. Again, we REALLY appreciated having dinner on our table, but after eating chicken, broccoli & rice for 2 straight weeks, I didn't think we'd ever want to look at it, let alone eat it, again. But after a solid year of avoiding it, we started liking it again.

3 boneless, skinless chicken breasts, cubed
1 small white onion, chopped
2 cloves garlic, minced
2-3 Tbsp Italian dressing
1 Tbsp flour
2-3 cups shredded cheddar cheese
1 can (10.5 oz) cream of chicken soup
1 cup (8 oz) sour cream
4 oz cream cheese, softened
1 lb frozen broccoli cuts
3 cups cooked rice

Prepare rice according to package directions (remember that 1 1/2 cups uncooked rice = 3 cups cooked rice).

In a medium skillet, cook chicken breasts, onion, & garlic in Italian seasoning. When the chicken is cooked through, add the flour and continue to simmer for 1-2 minutes to cook out the flour taste.

Combine cream of chicken soup, sour cream, cream cheese, broccoli, and 2 cups cheese; mix well. Add cooked rice and chicken. Pour into greased casserole dish and top with remaining cheese. Bake at 350 for 25-30 minutes, or until heated through.

*If you like you're broccoli more tender, thaw or bring to a boil before adding to casserole.*