If you grew up anywhere even remotely near the South, chances are you’ve had a generous amount of broccoli cheese casserole. It’s ok, but I just really don’t care for those canned, condensed soups. My husband, however, LOVES this casserole. Our compromise? I make it with leftover, homemade broccoli cheese soup. I’ve seen this served as a side or even with whole chicken breasts or thighs roasted on top of the casserole so it makes a one dish meal. I like to do it that way, but this time of year is lean for us. My husband works in the oilfield. Seems these companies always underestimate their yearly operating expenses and work gets cut to the bare minimum toward the end on the year. This recipe uses up your leftovers, stretches a little bit of meat and makes a hearty meal that is a crowd pleaser. Oh, and did I mention it is seriously easy?
Cube up one large or two small chicken breasts. Seriously, I hate that when I buy frozen chicken breasts there are always a couple of monster pieces and then some that are so small it is obvious they aren’t whole breasts. I use those for this. Here is the chicken I started with. It made about a cup and a half of cooked cubes.
That is seriously all the chicken I used. After your chicken is cooked, add equal parts prepared brown rice (or you could use half as much uncooked minute rice) and leftover broccoli cheese soup (or, if you prefer, used condensed soup and some milk) to the pan with your chicken. Pour the whole mixture into a large casserole dish (9×13), and sprinkle with cheese.
Bake until the cheese is melted and the edges are bubbly. It doesn’t take long since everything is cooked through already (you may have to cook it longer if you use uncooked rice). Serve wit ha nice salad and you’ve got a full meal.
1 large or 2 small boneless, skinless chicken breasts, cubed
1 Tablespoon oil
salt and pepper
4 cups leftover broccoli cheese soup
4 cups prepared brown rice
1 cup shredded cheddar cheese
Preheat oven to 350*
Heat oil in large skillet. Sprinkle chicken with salt and pepper. Brown chicken in skillet and remove from heat.
Stir in leftover soup and loosen any brown bits that remain from cooking the chicken. Stir in rice.
Transfer the meat, soup and rice mixture to a 9×13 casserole dish and sprinkle with shredded cheese. Bake at 350* for 15-20 minutes. Let stand for 5 minutes before serving.