Recipe #5: "Real" Chicken and Broccoli Casserole

This recipe, again, is my attempt to utilize food that we have around the house in order to make a relatively quick/healthy dinner.  The end result was quite good.  It was very reminiscent of the original version but the addition of the whole ingredients, particularly the fresh broccoli, was refreshing.  The husband seemed to like the end result and the preschooler was able to choke it down with prodding (he is not a fan of broccoli....or casseroles).

“Real” Chicken Broccoli Rice Casserole by Kim @ Onceamonthmom.com

Ingredients:

• 2.5 cups uncooked brown rice (I used the steam-in-the-bag variety)
• 2 cups chicken, cooked and chopped
• 4 cups fresh broccoli florets
• 1 batch cream of mushroom soup (I used canned *shudder*)
• 1 batch cream of chicken soup (Again, canned)
• 2 cups shredded cheddar cheese (I recommend shredding yourself, as opposed to the preshredded at the store)
• salt and pepper to taste (I omitted, since I used the canned soup, riddled with salt)
• 3/4 cup water (probably not necessary)

Directions:

Cook brown rice according to package instructions on the stove top or in a rice cooker. Meanwhile, in a large pot, steam broccoli florets until just tender. Drain and rinse with cold water. Combine all ingredients in a large mixing bowl, reserving .5 cup of shredded cheese. Mix well to combine. Divide casserole between two 8 x 8 greased baking pans or one larger pan. Sprinkle each with .25 cups shredded cheese. Bake at 350 degrees for 25-30 minutes, until heated through and bubbly.

Freezing Directions:

Follow directions above and freeze before baking.

TO SERVE: Thaw and bake as directed above.

Servings: 8

 I ended up making the full amount and freezing one of the pans for a later meal.