This is an incredibly comforting Cheesy Chicken Broccoli Casserole. Made with diced Chicken Breast, Broccoli florets and Rice, enveloped by a Flavorful Creamy Sauce, and topped with melted Cheddar or Velveeta Cheese, making every mouthful an absolute delight.
Servings: 6 portions
Equipment
- 1 Casserole 9x13
- 1 Deep Skillet or Pot with lid
- 1 Bowl
Ingredients
- 1 lb Chicken Breast - diced
- 1/4 C Butter
- 1 Med Onion - diced
- 3 Cloves Garlic - minced
- 2 C Rice
- 3 C Water
- 1/2 Tbl Sea Salt
- 1/4 tsp Black Pepper
- 1/8 tsp White Pepper
- 1 Cube Maggi Chicken Bouillon - or use 2 tsp of Chicken Broth Powder
- 1 lb Fresh Broccoli - or 2 crowns
- 2 stalk Green Onions sliced
- 1 can Cream of Mushroom & Chicken - each
- As Needed Velveeta or Cheddar Cheese Slices - or shredded Cheddar Cheese
Instructions
- Preheat the oven to 400 F. Combine into a bowl, 3 cups of water, 1/2 Tbl Salt, 1/4 tsp Black Pepper, 1/8 tsp White Pepper, Chicken Bouillon Cube or 2 tsp of Chicken Broth Powder and set aside until needed.
- Dice the Chicken Breast and place into a deep skillet or pot with Butter over max heat. Cook until the Chicken is no longer pink. Add the Onions, Garlic and Rice to cook until the Onions are translucent.
- Add the set aside liquids and bring to a boil while covered. As it starts to boil, ensure the bouillon cube is completely dissolved and reduce the heat to medium low, cover and leave for 10 minutes.
- After 10 minutes, add the chopped Broccoli, spread out on top evenly, cover and continue to cook another 10 minutes. Shut the heat off. Leave the Skillet or Pot on the burner for 10 minutes with the heat off and still covered.
- Add in the Green Onions, Cream of Mushroom & Chicken Soup to mix well. Empty into a Casserole and top with Cheese. Place into the oven covered for 10 minutes. Remove and let rest for 10 minutes while still covered before serving.