This chicken, broccoli and rice casserole is a quick and easy meal. It's a creamy, comforting blend of lean protein, vegetables, dairy and grains. Add a fruit salad for dessert and you've got yourself a completely balanced meal. I'm going to opt for some cottage cheese and sugar-free jello for my evening snack while I watch Intervention and Hoarders. Am I the only freak who watches these shows?
Chicken, Broccoli and Rice Casserole
12 ounces cooked skinless, boneless chicken breast, cubed
3/4 cup brown rice, cooked in 1 1/2 cups chicken broth per package instructions
2 TBSP olive oil
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
salt and pepper
1 1/2 tsp fresh thyme
1 can cream of chicken soup (I used Campbell's Healthy Request)
1/2 cup chicken broth
1/2 cup milk
1 chicken bouillon cube
4 oz shredded 2% cheddar cheese
4 cups broccoli
Preheat oven to 350 degrees. Spray casserole dish with cooking spray.
Heat olive oil in skillet. Add onion and celery, season with salt and pepper and saute until softened, 6-7 minutes. Add garlic and saute for another minute or two. Add chicken soup and thyme.
Heat broth in microwave and add bouillon cube. Stir to dissolve. Add broth and milk to the skillet and stir until smooth. Gradually add cheese and stir until melted and smooth.
In a microwave safe dish, cook broccoli and 1 TBSP of water on high for 4 minutes. Add broccoli to skillet. Add cooked rice and chicken. Stir to combine all. Pour into casserole dish and bake in preheated oven for 20-30 minutes until bubbly and browned.