My husband snarfed the leftover broccoli from the band competition and asked if we should take it. I said sure, I can freeze some and use some to make dinner. He did a little happy wiggle (he does that) and asked if we could have the chicken and broccoli casserole that we love to eat. I told him sure, especially since it’s an easy meal to prepare and really delicious. There are never leftovers of this.
I have a small kitchen, so when I pull out my rice cooker I make extra rice and put it in the freezer. If you have frozen broccoli, and rice, you can defrost them in the fridge during the day to make this a quick and easy dinner to pull together. This casserole is very customizable, use your favorite ingredients to make it taste the way you like it best.
1 full size chicken breast
1 cup cooked rice ( I love a wild rice mixture)
1 cup broccoli
1 can of cream soup (use your favorite – cream of broccoli, cream of chicken, cream of celery, cream of mushroom, etc)
1 cup milk
1 cup shredded cheese (cheddar, colby, colby jack, etc)
Preheat oven to 350 degrees. Spray casserole dish with oil spray. Throw some herbs and spices that you enjoy onto your chicken. I used thyme, paprika, salt and pepper. Slice onion, place onion and chicken onto heated oiled grill pan, or frying pan and cook through. If your broccoli is fresh, blanch it and pat it dry. If the broccoli is frozen, rinse with warm water and pat dry. Layer your rice on the bottom of the casserole dish, then place broccoli on top, spread out. When chicken is cool enough to handle, pull apart into shredded chunks and layer in and around the broccoli. Whisk together the cream soup and milk in a separate bowl, then pour evenly over the top of the chicken and broccoli. Top with shredded cheese in an even layer. Place into oven for 20 – 30 minutes until top is melted, and the soup is bubbly around the edges.