Yesterday was one of those days where I just didn't feel like messing around when it came to dinner. I had defrosted some ground chicken because I needed the space in my freezer but I had no clue what to do with it. So, while at work i pondered what to do with it.....and pondered, and pondered. I did a quick internet search and found my inspiration. I had broccoli from the CSA so I decided to make things easy on myself and go for a casserole. We have been eating pasta quite a bit lately so this time around I would use rice. During my lunch break I headed to the grocery store and there was also chicken breast on sale - cheap. So I grabbed some of that and a can of cheddar cheese soup and I had all I needed for a nice easy dinner - Cheesy Chicken, Broccoli, and Rice Casserole was born! The end result was quite good but I thought it could have used a little more salt. I didn't add any because I usually find canned soups to be pretty salty. Next time I will add a little but not much.
Erika's Easy, Cheesy Chicken, Broccoli, and Rice Casserole
1 pound ground chicken (can sub 1 chicken beast diced)
1 boneless skinless chicken breast, diced
3 cloves garlic, sliced thin
1 bunch Broccoli, trimmed and cut into pieces
1 can cheddar cheese soup
1/2 soup can half and half
3 Cups water
1 1/2 cups rice (I used Carolina white)
1 Cup Shredded cheddar Cheese
1 Sleeve Ritz crackers, crushed
Preheat over to 350F
In a medium sized saucepan, bring water to a boil. When boiling, add rice, cover, and reduce heat to a simmer.
In a large frying pan saute ground chicken, chicken breast and garlic until meat is cooked through.
Add broccoli and continue to saute until beginning to soften.
Add soup and half and half, stir to combine
Once soup and half and half is incorporated and heated through, add rice and any remaining water in the sauce pan - just dump it in. It should be 80% cooked and that is ok. It will finish cooking in the oven. Stir to combine.
Salt to taste
Pour chicken, broccoli, and rice mixture into a casserole dish. Top with crushed crackers and cheddar cheese
Bake for about 30 minutes. Let cool 15 minutes before serving.