Curried Chicken Broccoli Casserole

First, prepare the rice since that takes the longest. Heat the butter in a medium saucepan over medium heat and let it pretty much melt. Add in the rice and toast it in the butter for only about a minute. Make sure it is thoroughly coated in the butter. Then pour in the chicken stock and stir everything together. Let the chicken stock come to a gentle boil, then cover the pot with its lid and reduce the heat to medium low. Let the rice cook until it is tender and the liquid is all absorbed for about 20–30 minutes. When it is done, fluff it up with a fork and set it aside.

Prepare the broccoli next while the rice cooks. Preheat oven to 350ºF. Combine the broccoli florets, curry powder, salt and olive oil together in a baking dish and toss it all together well. Roast the broccoli for 15 minutes to get it flavorful and tender. Set it aside when it is done but keep the oven on. Then start on the chicken mixture. Heat the olive oil in a large skillet over medium high heat. Brown the chicken in the olive oil until it is cooked through and golden for about 5 minutes. While it cooks season it with the curry powder, dried onion, garlic powder and seasoned salt.

Once the chicken is cooked pour in the white wine and let it cook off for a minute. Then pour in the condensed soup and ranch dressing and let it cook for another couple of minutes. Take the pan off of the heat and stir in 1 cup of the shredded cheddar cheese and the broccoli. Then get out a 9 x 13 baking dish and spray it well with cooking spray. Layer the rice in first. Pour the chicken and broccoli mixture in next and make sure it is in an even layer. Sprinkle the remaining cheddar cheese on top and bake the casserole for 30 minutes. Let it set for 2-3 minutes when it is done, then serve immediately while it is hot!