Tuesday, August 18, 2015

Chicken, Broccoli, and Rice Casserole - Recipe

I thought I would change things up a bit and share a recipe with ya'll. I love how easy, quick and inexpensive this casserole is to make.
3 large chicken thighs (I used the bone in, skin on - this keeps the meat moist)
1 large head of broccoli, chopped (you may also use a bag of frozen broccoli florets)
1/2 block of Velveeta, cubed
1 can of cream of chicken condensed soup
2 cups of rice
4 cups of water
pepper to taste
Preheat your oven to 350 degrees, place the chicken thighs in a baking dish, sprinkle some salt over the thighs, cover with foil and bake until done. While the chicken is cooking chop the broccoli to desired size, add to a large pot and cover with water, place a lid on it and boil until soft. When the broccoli is done strain and set aside. Measure 4 cups of water in a pot, add the rice and bring it to a boil. Once it begins to boil place a lid on it and turn down the temp and allow to simmer until done (cooking time will vary depending on whether you used white or brown rice, follow instruction on the package). When your chicken is done place the thighs on a cutting board to cool. While chicken is cooling, add the can of cream of chicken soup to a saucepan, fill the empty can with water and add this to soup and heat . Once warmed add the Velveeta cubes, stirring until it is fully melted. When the chicken has cooled enough to handle pull the meat off the bone and shred. Add the broccoli and chicken to the rice, stir to combine. Then pour the cheese mixture over everything, stir to combine. Enjoy!!!


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