Apparently, it’s casserole week at our house. Tonight, I made a broccoli-rice-chicken casserole from imagination.
- 2 chicken breasts, semi-frozen
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- herbs, spices to your liking
- 1 head broccoli, chopped up
- rice to fill (again, 3/4 cup before cooking)
Cut chicken into reasonable chunks and brown in a skillet (I added paprika while cooking.) Mix everything together and put into the casserole dish. (or: dump chicken, then broccoli, then rice in casserole dish, realize there’s no room to stir and it’s mounded up int he middle, then pour liquids on top, scooping what spills onto just-cleaned counter back into dish.)
Bake at 350F for 40 minutes. I did it uncovered, mostly for fear with would bubble over into the just-cleaned oven. It was fine, since I had a bit of extra liquid anyway. I should have added the cheese into the mix when supposedly stirringit all together, to add some glue but, since I didn’t plan well and started in a too-small bowl and exactly-right dish, I sprinkled it on top near the end.
Result: tasty. Wish I’d had a larger dish to make whole big bunches of it, since it’s cheap with sale soup & chicken and disappeared quickly. I also might have added peas or another green veggie for some more color.