I took my Chicken and Broccoli with Rice dish to Bethany’s birthday party and got requests for it.I created this recipe a while back. It will be in the “Crowd Pleasers” section of my cookbook. I could make people wait for the cookbook, but, hey, why? I’m nice. Of course, you will want to have a copy of the cookbook when it comes out soon! This serves a small crowd or two football players or The Daily Family! Goes great with a toss salad.
2 cups rice
1 stick butter
1 large onion, diced
1 Tablespoon garlic, minced
1/2 teaspoon each of dried basil, oregano, thyme
Salt, (not much ’cuz of salt in broth)
Pepper, dash—1/4 teaspoon
6 chicken breast, boneless, skinless
1 pound bag of frozen broccoli florets
4 cups chicken broth
1 15.4 ounce can cream of mushroom soup
Parmesan cheese, grated
In a stovetop/oven proof 8 x 8 x 4 deep dish, melt butter over medium high heat. Add rice, onion, garlic, and seasonings to butter. Stir until rice is browned, careful not to burn. Remove from heat. Add chicken on top of rice, then broccoli. Mix together broth and soup and pour over all. Generously sprinkle Parmesan cheese on top. Cover and bake in 375˚ oven for 35 minutes or until chicken juice runs clear. Let casserole sit to finish absorbing the liquid.
A Dollop from Dea
Don’t have or like broccoli? Leave it out. Use cauliflower or carrots instead. Try additional items: extra mushrooms, diced red or green bell peppers, diced celery, cream of cheddar or celery soup instead of mushroom. Experiment!