Tuesday, October 30, 2012

Broccoli Cheddar Casserole

Ok, so I've titled this Broccoli Cheddar Casserole, but its really more of a Broccoli, Cheddar, Chicken, Rice Casserole but I figured that was too long. This filling meal is easy to freeze and if you buy prepared ingredients, its not too hard to throw together. I tried to make it healthier by using real cheddar instead of Velveeta and whole grain Ritz crackers, but lets face it: its cheesy comfort food. Perfect for a cold night!
1 c uncooked rice (or about 2 c cooked rice)
1 1/2 c cooked chicken (I bought rotisserie)
2 1/2 c steamed broccoli (you can find frozen broccoli thats in steam bags)
1 can of cream of chicken soup
1 1/3 c of shredded cheddar cheese
1 stack of Ritz Crackers
1/2 stick of butter
salt and pepper

1. Set oven to 350. Cook rice according to directions. For every one cup of uncooked rice you need 1 1/2 c of water. I ended up using 1 1/2 c of chicken stock to give it more flavor. If you've never cooked rice, click here
2. While rice is cooking, steam broccoli. If you haven't done that before click here
3. Combine cream of chicken soup, cheddar cheese, and chicken in a bowl and mix to combine. Add a touch of salt and pepper. Once the broccoli is done, wash it with cool water and add it to the mixture. When the rice is done, add it too. You will have one big messy bowl. 
4. In a plastic bag, mash the stack of ritz crackers. Melt the half of a stick of butter in the microwave and then add it to the bow. Mix to combine.
5. Add the broccoli/cheese/chicken/rice mixture into a greased casserole dish. Sprinkle the butter-cracker mixture over top.
6. Bake for 25-30 minutes until completely warmed through and serve! 

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