Originally posted 2015-10-26 12:00:17.
This is a recipe that caught my eye when my friend posted on Facebook that she tried it! It states NO CANNED SOUPS!! In the title on the site it’s from so I thought I’d give it a go! We have made it several times since the first, it’s just that good! The recipe says that it serves 6, I didn’t quite double the recipe but I did add about another half. I don’t generally trust recipes, but we did have enough to feed our family of 5 with a little bit of leftovers even!
Original recipe link: Chicken, Rice and Broccoli Casserole
- 1 1⁄2 cups white rice
- 3 cups water
- 2 chicken bouillon cubes
- 1 head broccoli, chopped
- 1 tablespoon butter
- 1 small onion, diced
- 3 -4 garlic cloves, minced
- 1⁄4 teaspoon thyme
- 2 cups cooked chicken, diced
- 1⁄2 cup milk
- 3 tablespoons mayonnaise
- salt and pepper
- 2 cups shredded cheddar cheese
Start by boiling your water and bouillon cubes, I have done both using the cubes and just using broth out of a container and it turns out good either way! Add your rice and broccoli to the water to cook. Once that is going, melt the butter in a frying pan and add your onions and garlic, cook them until they are soft. Dump your mayo, chicken, milk and thyme in with the onions/garlic after they are finished cooking and turn off the heat.
The rest is simple, add the chicken mix to the rice mix and mix well. Then add most of the shredded cheese into the mix.
Pour it all into a 9×13 inch pan and top with the remaining cheese ( I used more than 2 cups all together I’m sure!). Bake in the oven for about 25 mins at 350F until it is all melted. I don’t think I left it the entire 25 mins, people were starting to get growly that this dinner was taking so long!! Next time I’ll start earlier. Definitely making this one again!! Awesome job food.com!!!