Monday Recipe
Chicken and Broccoli Casserole
Easy comfort food for a cold Autumn night.
You’ll need:
1 teaspoon unsalted butter, or as needed
2 skinless, boneless chicken breasts or thighs, cubed
3 cups broccoli florets
2 (10.5 ounce) cans condensed cream of chicken soup
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese, divided
½ cup shredded mozzarella cheese
½ cup sour cream
Freshly ground black pepper salt, sage-rosemary-thyme to taste
You’ll do:
1) Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9×13-inch dish.
2) Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
3) Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
4) Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
5) Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.
Serve with crusty bread and a chilled white vino and bask in the accolades of friends and family.
Frozen broccoli is fine. Hat tip to All Recipes.
Category: Cooking
Baked yardbird with trees in cheese. And just as shorely as demonrats will try to steal an election, so will the Autumn turn to Winter. They keep up the destruction of our Republic we will be lucky to have a chicken to go into the pot. And be literally eating trees…with toe cheese.
Tanks matey, right tasty looking.
It could be worse: we could be living in the UK where power outages (thanks to wind farms) are routine and always seem to happen when the weather is turning sour, as in the approaching winter.
They have a real problem over there: Boris (PM) wants a “carbon-free UK” ASAP, and doesn’t seem to care who bites the Big One, unless someone dumps it in his lap.
I’m happy that winter will be approaching soon and it looks like a sloppy, wet winter, with reasonably mild temps and sunshine, so this dish looks like a good one on anyone’s table.
For those who like to cook under pressure….
Instant Pot Chicken Broccoli and Rice
Ingredients
2 Tbls Butter
1½ – 2 lbs Boneless Skinless Chicken Breast cut into cubes
2 Cloves Garlic
1 Small Onion
1 Tsp Salt
3/4 Tsp Pepper
1 Tsp Garlic Powder
1⅓ Cups Long Grain Rice
1⅓ Cups Chicken Broth
½ Cup Milk
1½ Tbls Flour
1-2 Cups Fresh Broccoli cooked
1½ – 2 Cups Mild Shredded Cheddar Cheese
Instructions
Turn Instant Pot onto saute. Add butter and heat until hot. When hot, add chicken, onion, and garlic.
Cook chicken mixture until onion starts to get translucent. Add rice, broth and seasonings. Stir well.
Whisk together milk an flour and set aside.
Cook on manual high pressure for 5 minutes. When the timer is up perform a quick release.
Immediately add milk and flour mixture and mix until it is well combined.
Add broccoli and cheese and stir until well combined. Serve immediately.
To me, this is one of those dishes where pressure cookers shine. While I love to cook (and to eat,) I hate cleaning up. The fewer number of things to clean, the better.
Here is an all-in-one pot recipe – including the rice on which to place the chicken and broccoli.
Can’t beat that with a stick.
Other recipes call for julienned carrots as well. I can see where that would add a bit of color and texture to the dish to say nothing of extra yumminess. (Which is important.)
Another addition / substitution is to change out the white rice for brown rice. Just change the cooking time to 8 minutes instead of 5 minutes.
source: https://www.idonthavetimeforthat.com/instant-pot-chicken-broccoli-and-rice/
Mushrooms, always mushrooms