Tuesday, October 2, 2018

Broccoli/Cauliflower Chicken Casserole



1 lb. boneless skinless chicken breasts - cooked, cut into bite-size pieces
1 cup broccoli florets
1 cup cauliflower florets
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup plus 2 Tbsp. water
1-1/2 cups instant brown rice, uncooked
1 cup shredded cheese

Preheat oven to 350 degrees.  In a large bowl combine all ingredients except the cheese.  Pour into casserole dish.  Cover with foil and bake 45-50 minutes or until rice is done.  Cover with cheese and cook another 5 minutes or until cheese has melted.  Serves 6-8

Comment:  This recipe started out using broccoli only but I had some cauliflower that needed to be used so I combined the 2.  It was also cooked on top of the stove but I decided to make mine in the oven which actually took longer due to the rice.  I also added the can of cream of chicken soup to make it creamer.  This turned out so good.  The 2 'food testers' that tried it simply wanted more.


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