31 days of Dinner # 8: Broccoli Rice & Cheddar Chicken Casserole

This turned out much better than I expected! Not the picture, but the flavor did anyway.

1 cup brown rice
1/2 medium onion, diced
1 cup cream
2 1/2 cups hot water
2 bouillon cubes
seasonings--I'm sure I probably put garlic and pepper in
2 medium heads broccoli, cut into small florets
2 cups? shredded cheddar cheese
chicken for 6 people, in whatever form you desire, seasoned with a little seasoning salt.

Preheat oven to 400.

Put the rice and onion in a baking dish (8x11 ish?). Pour in the cream--no, you cannot use milk, it will curdle in a nasty way, but you could potentially drop it down to 1/2 cup and sub in more water. You can definitely sub in silken tofu for the cream.

Mix the bouillon cubes into the hot water so they dissolve, then stir into the rice with any additional seasonings.

Layer of cheese, to your desired amount--I think I used a cup here, and it could have been cheesier.

Layer of broccoli florets, then a layer of chicken if you're shredding or cubing or otherwise having it off the bone.

Layer with ALL THE CHEESE! Top with chicken if on the bone.

Cover with foil. Bake at 400. For thawed or chopped chicken, an hour will probably suffice. If you're using a brick of frozen chicken on the bone, plan on 2 hours. Remove foil for last 15 minutes so the cheese gets crispy and delicious.

Serves 6 average serving sizes--4 if you've got a teenager or are very active, definitely 6 and maybe 7 if half your family is active and the other half is elderly with tiny stomachs like my house.


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