Tuesday, July 13

Chicken and Broccoli Casserole

A friend of mine made this delicious casserole in college and I immediately fell in love. Creamy chicken with broccoli, and rice? Yes, please! Of course, there is no real recipe, so the below can be modified as necessary.

2 Boneless skinless chicken breasts
Broccoli Florets (I like to buy the ready pack at Trader Joes)
1 can of Cream of Mushroom soup
1 package of Chicken flavored Rice-A-Roni mix
1 cup of low-fat mayo
Garlic Powder
Grated Cheedar Cheese (I buy the block and just grate it)
Bread Crumbs

Preheat oven to 350 degrees

Cut chicken into small pieces and add to a mixing bowl.  Then add broccoli florets (you can cut them up into smaller pieces with your hands if necessary), can of Mushroom soup, mayo, rice-a-roni with seasoning packet, dash of cumin, dash of garlic powder, and use the mushroom soup can to add water to the mixing bowl.  Mix all the ingredients in the bowl (it might look gross, but I promise the end result is amazing).

Transfer all of the ingredients in a greased (with Pam spray) casserole or pyrex dish and cover with foil. Cooking times always seem to vary for me from about 1 hour to an hour and 15 mins depending on how much water I add to the mixture and if the rice/chicken is fully cooked or not.

Once casserole is near done, uncover the foil and add bread crumbs and then grated cheese on top.  Put back in the oven for approx. 5-10 minutes until the cheese has fully melted. Let sit for 5-10 mins before eating.  I normally serve this with a salad and the Hawaiian small rolls. This dish is amazing the first day you make it, but makes an even better leftover meal!

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