Saturday, September 11, 2010

Broccoli Rice Casserole

Another pantry creation. I knew I should have snapped a photo straight out of the oven! Enjoy!

Broccoli Rice Casserole

4 chicken thighs, cooked and de-boned *any left over chicken will do approx 3 cups*
1 package frozen broccoli florets *or fresh, approx 3 cups*
1.5c brown rice
3 cubes chicken bullion *or cook rice in broth*
1 can low sodium Cream of Mushroom Soup
1c. shredded 2% Colby Jack Cheese
1/2c. light sour cream
1/2 tsp salt
1/2 tsp freshly ground pepper
1/2 tsp garlic powder
1/2 c. bread crumbs
1 TBSP butter

Preheat oven 350.

Cook rice according to package directions, adding bullion cubes to water. Meanwhile, steam broccoli according to package directions. Chop de-boned chicken into small pieces and transfer to large mixing bowl.

When broccoli is done steaming to tender crisp, put on cutting board and chop florets into smaller pieces, transfer to bowl with chicken, combine.

Add soup, cheese, sour cream and spices to the broccoli and chicken mixture. Mix well. Add the rice and stir. Transfer to 2 quart casserole dish. Top with bread crumbs and dot with butter pieces.

Bake, uncovered, for 30 minutes. Serve with a big salad.

1 comment:

  1. My mom makes a recipe very similar to this and it was always one of my favorites! Seriously yummy and comforting.