CHEESY TURKEY AND BROCCOLI BAKE

INGREDIENTS:

3-4 cups cooked turkey, shredded
4 cups broccoli florets
1 yellow onion, diced
2 cups instant white rice
2 cups chicken broth
1 (10.5oz ) can cream of chicken soup
1 (10.5 oz) can cream of broccoli soup
½ cup sour cream
½ cup milk
1 teaspoon poultry seasoning
1 teaspoon garlic powder
½ teaspoon black pepper
3 cups shredded cheddar cheese, divided
Topping:
3 tablespoons unsalted butter
1 cup saltine or butter crackers, crushed
2 tablespoons olive oil

PREPARATION:

Preheat oven to 375°F. Coat a 9×13-inch casserole dish with cooking spray.
Sauté diced onion in olive oil over medium-high heat until softened.
Slowly add chicken broth and bring to a boil. Stir in rice, cover, and turn off the heat, 5 minutes.
Blanche broccoli florets for 1 minute, then place in ice water to stop the cooking process. Set aside.
In a large bowl, mix cream of chicken soup, cream of broccoli soup, milk, sour cream, poultry seasoning, garlic powder, and black pepper. Stir in the cooked rice.
Stir in turkey, broccoli florets, and 1 ½ cup shredded cheddar cheese. Pour mixture into the prepared casserole dish.
Combine crushed crackers, butter, and remaining shredded cheddar cheese. Sprinkle topping over top of the casserole.
Cover with aluminum foil and bake for 30 minutes. Remove aluminum foil and bake for an additional 5 minutes until crackers are a toasty-golden color. Watch carefully to prevent burning.
Cool briefly before serving.