Skip to main content

Chicken, Rice, and Broccoli Casserole



Since we have dipped our toes into raising and butchering our own chickens, there has been an abundance of leftover cooked chicken at our disposal.  And not wanting to literally dispose of the leftover chicken,  I have had to come up with some recipes to use it in.

I have always loved the comforting taste of a rice casserole, so I checked the pantry to see what I had available to use with my leftover chicken, and the result was this casserole.

I used my big cast iron pan to cook it in, since I can also use that pan in the oven--it saves on dishes.  Also, we had a handful of Cheez-Its sitting in the pantry, so that is what we opted to use for the topping.



Chicken, Rice, and Broccoli Casserole

2 tablespoons butter
1 cup uncooked brown rice
2 cups chicken stock
2 to 3 cups cooked chicken, chopped
2 cups fresh broccoli, chopped
1/2 cup mayonnaise
1 cup plain yogurt or sour cream
1 10.5 ounce can condensed cream of mushroom soup (about 1 1/4 cups)
1 1/2 cups shredded cheddar cheese, divided
1/2 cup crushed crackers, chips, or bread crumbs
2 to 3 tablespoons chopped, fresh rosemary (optional)

1.  Preheat oven to 375 degrees F.

2. In a large skillet, melt butter over medium heat.  Add brown rice; saute rice in butter until golden.  Stir in chicken stock.  Bring to a boil (increasing heat if necessary).  Cover, reduce heat, and simmer for 40 to 50 minutes, or until water is absorbed and rice is tender.

3.  Stir in cooked chicken, broccoli, mayonnaise, yogurt, cream of mushroom soup, and 1 cup of the shredded cheese.

4.  If you are using a heat proof skillet, you may keep the casserole in the skillet.  If not, transfer the casserole to a 3 quart baking dish.  Combine the remaining 1/2 cup shredded cheese and crushed crackers.  Sprinkle over the top of the casserole.

5.  Bake uncovered for 20 minutes, or until casserole is hot and bubbly.  If desired, broil the top of the casserole for 2 to 3 minutes to brown the top.

6.  Sprinkle the chopped rosemary over top the casserole just before serving.


Comments

Popular posts from this blog

Khachapuri: A Delicious Cheese and Egg Filled Bread

If you love the taste of freshly baked bread, cheese, and eggs, this recipe is for you!  It is based on a dish called Khachapuri ( pronunciation here ), which comes from the beautiful country of Georgia, located at the boundary of Eastern Europe and Asia.  The name Khachapuri translates to "curd bread," owing to the heavenly combination of melted cheeses inside a soft, fluffy bread boat.

Summer Squash and Wild Rice Casserole

Squash season will soon be upon us. Yellow Crookneck Squash The time will come when I will make my daily trek out to the garden and be delighted to see that my first yellow crooknecks and zucchinis  are ready for picking...and then there will be more the next day, and the next, and the next. It will eventually get to the point where I have grown weary of eating squash sauteed in butter, I've frozen enough of it to last me the winter, and even dehydrated thin slices of it into chips, and still, it continues to produce, and begs for me to pick it. Which is why I wanted to share this recipe--it was a winner (even my oldest son, who is not much into squash, said that it was good). Summer Squash and Wild Rice Casserole

Butternut Squash Breakfast Porridge

Good day We Like Making Our Own Stuff readers; long time no see! Today, I want to share with you my new favorite breakfast.  If you are attempting to eat a more traditional diet, trying to cut out processed foods, or just looking for something different, yet delicious, for breakfast, then this recipe is for you.  Sometimes, I get a little tired of eating eggs (please don't tell my hens I said that), and a little sweetness in the morning is nice once in a while. This recipe is very flexible as far as ingredients and toppings go.  It can be adjusted to fit many types of eating styles--Paleo, Whole30, Nourishing Traditions, autoimmune, gluten-free, etc...  But, you don't need to be following a special eating plan to enjoy this breakfast, because it is delicious ! Warm Butternut Squash Breakfast Porridge topped with cream, raspberries, sliced almonds, and granola.