Wednesday, August 13, 2014

Broccoli and Rice Casserole

This yummy mixture is the chicken, pepper, onions, garlic, and rosemary. 

Be sure to chop up the broccoli so there are not a lot of huge pieces. 

I really wanted to make a casserole that was easy to make and that we could eat on for a few days. This casserole did not disappoint. I used fajita chicken that was already precooked. You can find it in any grocery store these days. 

1/2 lb. Chicken
1 can cream of chicken
1 can cream of mushroom
2 c. frozen broccoli (defrosted)
1 c. shredded cheddar cheese
1/4 c. bread crumbs (I smashed up some seasoned croutons)
2 c. cooked rice
1/2-1 c. heavy cream
1 tbsp. rosemary (I used fresh)
1/4 c. onion (I used a purple onion)
1/4 c. red, green, or orange pepper
1 tbsp. garlic (minced)
1 tbsp. olive oil

Preheat oven to 350 degrees. Cook rice. In large skillet saute peppers, onion, rosemary, and garlic. Add chicken and saute together until chicken is hot and cooked through. Chop up broccoli and add to skillet. Add can of mushroom and chicken. Stir to combine all ingredients. It will be a little thick. Add rice and stir together. Now you want to add the heavy cream. Stir the mixture together until it is all creamy and delicious looking. It should not be difficult to stir or clumpy. If it is add more heavy cream to thin it out. Add salt and pepper or any seasonings you would like. I added a little dash of Tabasco for some kick. Be sure to taste it before you do the next step. You want to make sure you added enough seasoning. Put mixture in a casserole dish and top with shredded cheese and bread crumbs. Bake uncovered for 30 minutes or until cheese is fully melted and bread crumbs have begun to brown. Let rest for 10 minutes before you dig in.  

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