Food for Thought: Chicken Broccoli Casserole

Tuesday, February 19, 2008

Chicken Broccoli Casserole

This recipe came from my friend, April, who made me dinner right after I had my first child. It was SO good that I had to get the recipe from her and I have made it quite often ever since. I know there are a lot of recipes out there for this, but I don't particularly like curry and most of them have curry in them. This one doesn't, hence it's in my recipe box. Just another idea for an easy yummy dinner.

Chicken Broccoli Cheese Casserole
2-3 boneless chicken breasts
1 bag (12 oz) frozen broccoli florets
1 cup cheese (cheddar or colby jack)
2 cups cooked rice
1 can cream of chicken soup
1/2 can milk
~Cut up chicken and cook in skillet with seasoned salt.
~Heat soup and milk in small saucepan or in microwave.
~Layer casserole as follows in a 9x13:
spread rice on bottom
sprinkle broccoli
sprinkle chicken
pour soup/milk sauce on top
sprinkle with cheese
~Bake at 375 degrees until hot and cheese is melted, approximately 20-25 minutes or so. You can cover with foil if cheese is getting too brown.

1 comment :

Tara, Doug, and Isaac said...: Hey Kim! I just discovered you via Rachel Amrine! How are you? I'm loving your recipe and I want to give it a go. If only I had a full bag of frozen broccoli...; February 25, 2008 at 6:01 PM

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Cooking secrets:

~Muffins will slide right out of tin pans if the hot pan is first placed on a wet towel.
~Perk up soggy lettuce by adding lemon juice to a bowl of cold water and soak for an hour in the refrigerator.
~If your brown sugar is brick-hard, put your cheese grater to work and grate the amount you need.
~Or place a slice of soft bread in the package of hardened brown sugar and it will soften again in a few hours.
~If you've oversalted soup or vegetables, add cut raw potatoes and then discard once they have cooked and absorbed the salt.
~You'll shed fewer tears if you cut the root of the onion last, or if you place them in the freezer for five minutes first.
~A thin slice cut from each end of a potato will speed up baking time.
~A quick way to separate frozen bacon: heat a metal spatula over a burner, slide it under each slice to separate it from the others.
~You won't have "curly" bacon for breakfast when you dip it into cold water before frying.
~A few drips of lemon juice added to simmering rice will keep the grains separate.
~Grating a stick of butter softens it quickly
~Soften butter for spreading by inverting a small heated pan over the butter dish for a while.
~Before measuring honey or Karo syrup, oil the cup with cooking oil and rinse in hot water.
~To determine if an egg is hard-boiled, spin it. If it spins, it is hard-boiled. If it wobbles and does not spin, it's raw.
~To determine if an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it's fresh; if it rises to the surface, throw it away.
~Eggshells can be easily removed from hard-boiled eggs if they are quickly rinsed in cold water right out of the boiling water for a few minutes.
~For fluffier omelets, add a pinch of cornstarch before beating.

Food for Thought

Tuesday, February 19, 2008

Chicken Broccoli Casserole

1 comment :

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