I know I'm going to be housebound for a little while following a surgery, so I figured the best idea would be to stock up on some delicious food to help me to heal. And what could be better than a nice, comforting casserole? (Answer: not much.) I always a fan of chicken and cheese, and if I must have something healthy also, it might as well be broccoli. This casserole is super easy to put together, and it makes a ton, so you can basically feed your whole family, too.
Note: The original recipe called for potato chips on top; I thought the rice and cheese was enough.
Chicken and Broccoli Casserole
Adapted from Bitz 'n Giggles blog
2 cups finely chopped broccoli florets (nuke for 4 min)
½ cup water, divided use
2 cups chopped, cooked rotisserie chicken meat
1 (5.5-ounce) bag Knorr Rice Sides – Chicken Broccoli, prepared
1 (10.75-ounce) can condensed cream of chicken and mushroom soup
1 (10.75-ounce) can condensed cream of celery soup
2 tablespoons minced onion
1 tablespoon lemon juice
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese
Preheat oven to 400°F.
Place broccoli in a glass bowl with ¼ cup water. Cover with plastic wrap, leaving one corner slightly peeled back. Microwave on HIGH for 4 minutes. Broccoli should be bright green and starting to tenderize. Drain off water and set broccoli aside.
In a large bowl combine the steamed broccoli, chicken, prepared rice, soups, minced onion, lemon juice, remaining ¼ cup water, garlic powder, and pepper. Spread the mixture into a lightly greased 9x13-inch glass baking pan. Cover the mixture with cheese.
Bake for 25 to 30 minutes or until the potato chips are browned and the casserole is heated through.
Makes 8 servings
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