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Broccoli, Rice, and Chicken Casserole


5 chicken tenderloins, cut into 1-inch cubes, uncooked
1 cup white rice, uncooked OR instant rice (different types of rice will yield very different cook times. I used sushi rice. Due to the number of folks who have tried this recipe & still say their rice is crunchy, I highly suggest you use instant rice)
2¼ cup whole milk
1 (10.75 ounce) can of cream of chicken
1½ cup frozen broccoli florets, thawed
1¾ cup extra sharp cheddar cheese, shredded
1 sleeve Ritz crackers, crushed



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