Cheesy Broccoli, Chicken, and Rice Casserole

30 May
Cheesy Broccoli, Chicken, and Rice Casserole

Cheesy Broccoli, Chicken, and Rice Casserole

How does one write a foodie blog when one stops cooking anything new? Between camping, birthdays, and work, I’ve not had a chance to whip up any new creations lately. So for today’s blog, I give you my snoozer of a picture for this casserole recipe. I seriously need some food photography tips. I mean, how boring is this photo? And you can’t even see what’s under the crust. No spoon, fork, pretty towel, or ANYTHING to look at besides a round crusty topping.

OK, enough of my whining and on with the recipe. I beg you not to make this with canned cream soup. Pretty Please? I know this casserole dirties up quite a few pots and pans, but you can minimize the mess by using a deli-roasted chicken instead of cooking the chicken to make the chicken broth to make the cream soup base, because you’ll already have some stock in the freezer, right?

Cheesy Broccoli, Chicken, and Rice Casserole

1 cup rice, uncooked
1 batch homemade cream of mushroom or chicken soup. Recipe here: http://bit.ly/AnHON3
2 cups fresh broccoli florets
2 teaspoons lemon juice
2 cups cooked, shredded chicken
Chicken broth, if needed
1 cup shredded cheddar cheese, divided
Olive oil spray
1 cup cornflakes, crushed, more if needed

Cook the rice according to the package directions. Meanwhile, make a batch of cream soup, or defrost it if you have some stocked in the freezer. Steam the broccoli in the microwave with a little water and the lemon juice, or you may steam it by conventional methods. Once everything is all cooked up and ready, mix the cooked rice, cream soup, broccoli, chicken, and half the cheese in a large bowl. If the mixture seems too dry, add a little chicken broth until the desired consistency. Lightly spray a casserole dish with olive oil spray, then pour the mixture into it. In a baggie or on a plate, combine the crushed cornflakes and the rest of the cheese. Evenly coat the casserole with the topping. Bake in a preheated 350 degree oven for about a half hour. Good comfort food!

P.S. I thought I would add that you can add 1/2 cup of sour cream (low-fat, regular, etc.) to make it creamier. I left it out this time for my hubby’s health.

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3 Responses to “Cheesy Broccoli, Chicken, and Rice Casserole”

  1. Eleanor Faith Sergi May 30, 2012 at 4:14 pm #

    Ah! Sounds as even I could do this. It DOES sound like comfort food. :o)

    Like

    • anotherfoodieblogger May 30, 2012 at 5:00 pm #

      Why thank you Ellie! It was a bit of a production when I made it because I had no chicken stock on hand, so did that entire, make this to make that to make this kind of thing. lol. I’m sure it would be much easier having cooked chicken and chicken broth on hand. 🙂

      Like

      • anotherfoodieblogger May 30, 2012 at 6:11 pm #

        And you know if you want it even creamier, you can add about a half cup of sour cream. But I was trying to keep it “light” for my hubby.

        Like

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