Saturday, October 29, 2016

Broccoli, Chicken & Rice Casserole

I needed to use up some leftover chicken, broccoli, and cheese fondue from New Year's, and this is what happened!  The kids are not giant fans of casseroles - they're more of the "keep my food separate" school of thought, but they ate it and didn't die. 

Broccoli, Chicken & Rice Casserole

2/3 cup 2% (or skim) milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 recipe cream soup mix
1/2 c. mushrooms chopped (I used some I had some chopped and frozen; add more if you like)
1/2 cup (2 ounces) shredded Swiss cheese (I used the fondue here)
1 cup cooked rice
2 (10-ounce) packages frozen chopped broccoli, thawed (I used fresh I had on hand, and steamed it)
2 c. chicken, cooked & chopped (I used leftovers - rotisserie chicken works great here, too)
Cooking spray
1 (1-ounce) slice white bread (or just use some Panko bread crumbs)

Combine first 5 ingredients in a large saucepan over medium-high heat; bring to a simmer. Reduce heat and add cheese; stir until melted. Remove from heat; stir in cooked rice, chicken and broccoli. Transfer broccoli mixture to an 11 x 7–inch baking dish coated with cooking spray. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup (or just keep it simple and use breadcrumbs). Sprinkle broccoli mixture with breadcrumbs. You can cover with foil and freeze at this point (just thaw in the refrigerator before baking) or bake, covered, at 350° for 15 minutes. Uncover and bake an additional 15 minutes or until heated through and topping is golden. Makes about 6-8 servings (serving size: about 3/4 - 1 cup).

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