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water Grain White Rice olive oil chicken salt cream of chicken soup cream of mushroom soup milk American cheese Cheddar cheese broccoli
Viewed: 74 - Published at: 9 years agoIngredients
- 3 cups Water
- 2- 1/4 cups Long Grain White Rice
- 1 Tablespoon Extra Virgin Olive Oil
- 2 whole Boneless Skinless Chicken Breast
- Salt And Pepper, to taste
- 1 can (10.75 Oz. Can) Cream Of Chicken Soup
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 1/2 cups Fat Free Milk
- 1/2 cups American Cheese, Shredded
- 8 ounces, weight Extra-Sharp Cheddar Cheese, Shredded
- 12 ounces, weight Bag Frozen Chopped Broccoli
Method
- In a saucepan, bring 3 cups water and a dash of salt to a boil.
- Then add rice, stir, and turn heat to medium-low and cover.
- Cut your chicken into cubes and cook it in a fry pan with a tablespoon of olive oil until done, then season with a little salt and pepper; set aside.
- At this point, your rice should be done.
- Uncover and fluff with a fork, then turn the heat off and cover; set aside.
- In a deep sauce pan, add the soups and milk.
- Once it starts to get hot, add the American cheese and half of the sharp cheese.
- Once the cheese is melted, add the cubed chicken, and combine everything thoroughly.
- Pour soup mixture over the rice the stir everything until evenly incorporated; set aside.
- In a microwave-safe bowl, steam the broccoli in the microwave using the directions on the back of the package.
- Add broccoli to rice mixture and mix well.
- Spread the mixture in a casserole dish and flatten out, then cover with the remaining cheddar cheese and bake in a preheated 425-degree oven for 20 minutes.
