Jeff and I have really fallen into the take out trap ever since we brought Nicholas home from the hospital. I love the convenience of having dinner already made, however, it is not a habit I want to get into simply because of the extra calories and expense that comes with it.
I made it a goal of mine to start cooking again and decided to start with one of my tried and true favorites...Cheesy Broccoli and Chicken Casserole. This meal is so easy and delicious, I am sure it will become a favorite in your home too!
2 cans cream of chicken soup
2 packages of Success Rice
2-3 boneless chicken breasts - defrosted
1 package Steamfresh Broccoli florets
1 cup sour cream
1/4 cup finely chopped onion
Pinch of garlic salt
Pinch of salt and pepper
2 cups of shredded cheese
Preheat oven to 350. In a large pan, saute onions with a little butter until caramelized. Defrost the boneless chicken breasts and cut them up into bite size pieces. In a stove top skillet, cook your chicken (using a little butter or oil if you choose) until the chicken is cooked thoroughly. While your chicken is cooking, you may want to also cook the rice and broccoli to save on prep time.
In a large bowl, mix your chicken, rice, broccoli, soup, eggs, and one cup of cheese. Spoon mixture in a casserole dish. Cover with remaining 1 cup of cheese.
At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. To enjoy now, bake at 350 degrees for 35 to 45 minutes until hot and bubbly in the center.