Broccoli Shrimp Casserole

• 1 lb shrimp
• 1 tsp paprika
• 1tsp mrs dash
• 1/4 tsp cayenne
• 1/2 tsp Tony's
• 2 tsp tomato chicken bouillon
• 1 cup rice
• 2 1/4 cup F/F chicken broth
• 12 oz bag frozen broccoli cuts
• 3 tbsp olive oil 
• 1 cup frozen seasoning "blend" of choice (onions, bell pepper, celery, carrots)
• 1tsp chopped garlic (1-2 cloves)
• 1 can F/F cream of chicken
• 8oz shredded colby jack cheese, DIVIDED

OK this seems like a lot but bear with me it was SO simple!

1. Preheat your oven to 325.
2. Peel and de-vein your shrimp. I was using 51-80s so I cut them in 3. This is up to you and also depends on the size of your shrimp. Put your shrimp in a bowl that has a lid, add the dry seasonings- paprika, Mrs. Dash, cayenne, seasoning salt, & bouillon. If you can't find tomato chicken bouillon, check your "ethnic" foods aisle. I usually find it with the other Mexican seasonings. If not, use chicken boullion. Not a huge thing here.
3. Put the lid on the bowl and put it aside if you are cooking NOW, but you can fridge it for 1-2 days if necessary.
4. Put your rice and the broth in a pot with a lid. Bring it to a boil. Put the lid on it and set it to simmer. Don't touch it for 25 minutes. At all. Don't open the lid. Don't stir it. Leave. It. Alone. Trust me. Until I did this I ruined every pot of rice I touched.  Incedentally if anyone knows how to cook a pot of BROWN rice... I'm all ears!
5. Throw the whole bag of broccoli in the microwave and hit 5 minutes. It doesn't matter if it's regular and not "steamable" I promise.
6. Heat the olive oil in a non stick skillet over medium and saute the seasoning blend and garlic until it is tender. Add the shrimp and continue cooking 3-5 minutes until the edges begin to curl. Add the cream of chicken soup and stir it all together.
7. Pour your cooked rice into a 13x9 casserole dish and stir in a hand full of the cheese. Pour the shrimp mixture over it
   and mix it all together well. Spread remaining cheese over the top and loosely cover with aluminum foil. Bake 25 minutes, uncovering the last 5 to brown the cheese.

SERVE WITH:
Garlic bread. YUM!!!



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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!

Ingredients:

 

• 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

 Directions: 

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

Cheesy Chicken Broccoli Rice Casserole

What you need:

• 1 lb. boneless skinless chicken, cut into bite-size pieces
• 1 can (14-1/2 oz.) chicken broth
• 1 can cream of chicken soup
  
• 3 cups instant white rice, uncooked
• 1/2 lb. (8 oz.) American cheese, cut into 1/2-inch cubes
• 1 pkg. (10 oz.) frozen chopped broccoli, thawed

What you do:

1. Cook chicken in large nonstick skillet on medium-high until chicken is done.
2. Stir in broth & bring to boil.
3. Add rice, cheese and broccoli; cover.
4. Remove from heat. Let stand 10 min.
5. Stir until cheese is completely melted and mixture is well blended.

(Adapted from Kraft Foods)