22 July 2010

Broccoli Rice Chicken Casserole

Simple to make, since most of it is done in the microwave. If you have leftover chicken and/or rice it's even FASTER!


  • 2T olive oil 
  • 1 cup frozen seasoning blend
  • 1 lb chicken cut into bite-size pieces
  • 10 oz bag broccoli florets
  • 3 cups cooked (leftover?) rice
  • 1 can cream of chicken soup
  • 1 chicken soup can of lowfat milk
  • 8 oz shredded or cubed American cheese
  • Seasonings & fresh herbs to taste

  1. Saute seasoning blend and chicken in olive oil until vegetables are tender and chicken is cooked through. 
  2. Put broccoli and a few tablespoons of water in a microwave safe bowl and microwave 5-7 minutes until tender (or use the steamable bags to save a dish). Drain water from broccoli, mix in rice, herbs, and salt/pepper to taste.
  3. In another (larger) microwave safe bowl add soup, milk, and cheese & microwave 5-7 minutes until cheese is melted, stirring occasionally.
  4. Combine all ingredients in the cheese mixture, tossing to coat evenly.
  5. Allow to sit 5-10 minutes to absorb all the cheese mixture. It thickens up like a grown up mac & cheese!
Goes great with a side of garlic bread!


This week's Meal Plan


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