One-Pot Creamy Chicken Broccoli and Rice Casserole Recipe
busy at home
busy at home
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Ingredients

  • 10 - 12 servings Ingredients 3 boneless skinless chicken breasts, cooked & cut into chunks 1 (14 oz) box instant brown rice
  • 4 cups water ½ medium onion, minced ¼ cup butter 1 Tablespoon dried sage 1 Tablespoon dried parsley 1 teaspoon salt ½ teaspoon dehydrated minced garlic 1 (26 oz) can cream of chicken soup 3 cups frozen broccoli florets ½ cup sour cream ½ cup heavy cream 1 cup milk 2 cups extra sharp cheddar cheese, grated Instructions Preheat oven to 350 degrees. Roast chicken breasts, or cook by your favorite method. I roast large batches in the crock-pot and then divvy it up in different meals throughout the week. Bring the water, butter, sage, parsley, garlic, onion and salt to a boil in a large pan or dutch oven. Add the entire box of brown rice and return to a boil. Once rice is boiling, cover the pan and reduce heat to medium/ low. Cook until rice has absorbed all the liquid -- 5 to 10 minutes depending on your range. Remove lid and add sour cream, cream, milk, cheddar cheese, broccoli and chicken chunks. Stir to combine. Place, uncovered into preheated oven and bake for 30 minutes or until heated through and cheese is melted. 3.2.2925

Instructions

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