Chicken-Cheesy Broccoli Casserole
Here’s one for those rainy days, or just when you want to indulge in some good comfort food!
What y’all will need….
2-8 oz cheddar cheese (mild or sharp)
1 cup Half and Half
2 tablespoons of butter
1 pound of skinless chicken strips
2-10oz cans of cream of chicken (or mushroom)
1.5 cup of white rice
1 package (10 oz) of frozen broccoli florets with a sprinkle of garlic
salt and pepper to taste
Preheat oven to 375 F
Bring water to a boil and add chicken. You could also grill your chicken, but I find boiling it is much easier. Once your chicken is thoroughly cooked (with no pink), cut the chicken into small pieces and set it off to the side (I use two forks to shred the chicken).
Steam your broccoli and rice in separate pots. I use a double boiler for my broccoli and a rice cooker for the rice. If you don’t have a rice cooker, then you can use instant rice and any type of grain you prefer. I use an organic long grain white rice. I also add a sprinkle of garlic powder on the broccoli as it steams.
In a large pot, shred your blocks of cheese and add the cream of chicken, half and half, and butter. Heat until the cheese is melted while mixing all these ingredients. Be careful not to burn the cheese.
Once the cheese is melted and the ingredients are mixed, add in the cooked chicken, steamed rice, and steamed broccoli. Mix again, and transfer to a casserole dish.
Put the dish in the oven for 25-30 minutes. Remove when the top is bubbly. Let cool, and serve!
Even though you have a lot of things going on at once, it’s a super easy recipe and delicious! Enjoy