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Categories:
chicken breasts cream of chicken soup chicken broth broccoli floret Cheddar cheese long grain brown rice salt olive oil water
Viewed: 44 - Published at: 9 years agoIngredients
- 4 chicken breasts, boneless, skinless, cut into cubes
- 1 (8 ounce) can cream of chicken soup
- 1 (16 ounce) box chicken broth
- 1 lb broccoli floret
- 8 ounces low-fat cheddar cheese, shredded
- 4 cups long grain brown rice, uncooked
- salt and pepper
- 2 tablespoons olive oil
- 1 cup water
Method
- Put brown rice into rice cooker, add salt to taste.
- Pour chicken broth into rice cooker to just above the "4" line.
- Cook.
- Preheat oven to 350.
- While rice is cooking, pour olive oil into skillet and heat on medium heat.
- Add chicken and season to taste.
- Cook chicken until juices run clear, add broccoli and water.
- Cook 5 minutes then add cream of chicken.
- Turn heat to low and simmer until rice is cooked.
- Pour cooked rice into grease baking pan and top with chicken and broccoli mixture.
- Gently mix together, then smooth evenly in pan.
- Sprinkle cheese evenly over top.
- Bake until cheese is melted.
- Serve and enjoy.
