Sunday, June 16, 2013

Chicken Broccoli and Rice Casserole

My daughter, Amy bought this broccoli and rice stuffed chicken from Herbert's (pronounced a-bear) Specialty Meats and it was fabulous. It was dripping in butter and had just the right amount of heat in it. So naturally I have tried to recreate the recipe and I have gotten real close. try it, your family will love it!
Chicken, Broccoli and Rice Casserole
2 cups of boneless skinless cubed chicken
1 onion finely chopped
2 jalapenos finely chopped
12 of bag of broccoli, thawed and finely chopped
2 cups of instant white rice
8 tablespoons of Parkay butter
2 cups of water
2 teaspoons of chicken broth granules 
8 oz can of cream of chicken soup
1/2 teaspoon of black pepper
8 oz block of Velveeta cheese, cubed
In a large pan, cook chicken and onion until chicken is no longer pink. Add broccoli and jalapenos until heated. Stir in rice, butter, water, broth, soup and pepper. Bring to a boil, reduce heat, cover and let sit for 8 minutes. Pre-heat oven to 350 degrees. Add Velveeta and pour into a 13 x 9 pan. Bake for 20 minutes and enjoy!

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