BAM Family

BAM Family

Sunday, October 5, 2014

Meng Menu: Recipe for Chicken, Broccoli, and Rice casserole

Sunday: Homemade pizza night, salad,
Monday: Chili, rolls
Tuesday: Sausage and Kale pasta
Wednesday: Egg muffins, hashbrowns, fruit salad
Thursday: Helman’s chicken, Parmesan rice, green beans
Friday: Out to eat
Saturday: Chicken, rice and broccoli casserole (See recipe below!)

Sunday: Potato soup
Monday: London Broil, baked potatoes, green beans
Tuesday: Pork loin, stuffing, peas
Wednesday: Spaghetti, salad
Thursday: Sausage, kale and potato soup, rolls
Friday: Out to eat
Saturday: Fried rice w/ peas, carrots, and pork

Chicken, Broccoli, and Rice Casserole is a real crowd-pleaser. My family loves it; I've made it for company (very comfort-food-esque), and it is my go-to for taking a meal to friends who have had surgery, are going through sickness, had a new baby, etc.

I hope you try it and enjoy!

Chicken, Broccoli, and Rice Casserole

2-3 cups of cooked chicken, cubed or shredded (depending on how many people you are serving)
2-3 cups cooked rice (2 cups, serves 6-8. 3 cups 8-10)
1 can cream of chicken soup
1/3-1/2 cup sour cream
onion power
garlic powder
Smoked paprika (if you have it!)
Two cups lightly steamed broccoli florets (I used a bag of frozen, steamed in the microwave, or cut up a head of broccoli and steam it in the microwave for about 3-4 min).
1-2 cups favorite shredded cheese (cheddar, Colby jack, etc).

In a greased 9x13 casserole dish, layer rice, chicken, and broccoli.
Mix soup, 1 and ½ cans of milk, sour cream, and seasonings to taste. Whisk until combined and pour over rice/chicken/broccoli.
Using a spatula, make “pockets” in the rice mixture all over to let the soup mix get down to the bottom. Top with cheese.
Bake at 400 for 20-30 min until bubbly and cheese starts to brown.

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