PHILADELPHIA Cooking Creme Creamy Chicken & Broccoli Casserole

Creamy Chicken & Broccoli Casserole

Recipe found at here.  My adjustments noted in Italics.

• 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 pkg. (14 oz.) frozen broccoli florets, thawed, drained or approx 1-1/2 cups of fresh broccoli.
• 1-1/2 cups KRAFT 2% Milk Shredded Sharp Cheddar Cheese
• 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
• 1/2 cup milk
• 1 Cup of rice
• 2 Cups of water 
• 24 RITZ Crackers, crushed (about 1 cup)
• 1 Tbsp. butter, melted

Directions

1. Heat oven to 400ºF.
2. Combine first 5 (or 7 if adding rice) ingredients in 13x9-inch baking dish; cover.
3. Bake 25 min (or 45 minutes if using rice). Meanwhile, mix cracker crumbs and butter.
4. Stir chicken mixture; top with crumbs. Bake, uncovered, 10 min. or until topping is golden brown. 

It takes longer to cook the rice in the casserole.  So if you are short on time, just make the rice as a side dish and serve the chicken over the rice.