To make a chicken, broccoli and rice casserole, combine one can of condensed cream of broccoli soup, 1 cup water, 3/4 cup rice and 1/8 teaspoon pepper. Top with 1 1/4 pound chicken breast halves and a pinch of paprika. Cook at 375 degrees Fahrenheit for 45 minutes covered.Continue Reading
For a cheesy variation, combine 1 cup each panko breadcrumbs and shredded Cheddar cheese, and then set them aside. Heat 2 cups chicken stock, 2 cups milk, 1 bay leaf and 1 sprig of thyme over medium heat until it steams.
Heat 4 tablespoons butter, and add 1 chopped onion and 1 chopped stick of celery. Cook for 3 to 5 minutes. Add 8 ounces sliced mushrooms, and season the mixture with salt and pepper. Cook this 3 to 5 minutes. Add two chopped cloves of garlic, and continue cooking until fragrant. Add 1/4 cup flour, and stir to mix it thoroughly.
Remove the herbs from the milk mixture, and stir the mixture into the vegetables. Mix in 1 cup shredded Cheddar cheese. Add 2 cups long-grain rice, and stir again. Mix in 3/4 cup sour cream, a pinch of cayenne pepper and 1/4 teaspoon nutmeg. Place 6 pieces of chicken in the dish, cover it, and bake it at 350 degrees Fahrenheit until the liquid is absorbed.
Meanwhile, microwave 1 pound broccoli until it appears bright green. Stir the broccoli into the casserole, top it with the panko mixture, and bake it for 15 minutes to melt the cheese.Learn more about Cooking