Saturday, February 18, 2012

Cheesy Chicken Rice Bake

Happy Saturday!  I wanted to celebrate the weekend by sharing a recipe we are loving in our house.  We had a portion I'd frozen last night for dinner and Jeremy loved it.  He usually hates leftovers, so this says something! 
This is a recipe a friend of mine made me the first day we were home from the hospital after my son was born.  It's delicious, easy to make and kind of a comfort food.  It made six portions so lots of leftovers to freeze!  Hope you enjoy:) 
1 lg. Onion chopped
2 cups of whatever cheese you like, grated
1 can condensed cream of mushroom soup (or cream of celery, or broccoli, or whatever “cream of” soup you have)
2/3 C. milk
¼ tsp. pepper
¼ tsp. garlic powder
2 C. cut up broccoli
3 C. cooked rice
1 C. bread crumbs (about 1 ½ slices of bread)
2 Tbsp. Butter or Margarine, melted
(I also add 2 cooked chicken breasts sliced into 1 inch chunks)
1. Heat oven to 350. Grease baking dish 
2. Cook onion in large skillet over medium heat, stirring occasionally, until crisp and tender, reduce heat to medium. Stir in cheese, soup, milk, garlic and pepper. Cook, stirring frequently until cheese is melted.
3. Stir in broccoli, rice & chicken. Spoon into baking dish. Mix bread crumbs and 2 Tbsp melted butter; sprinkle over rice mixture.
4. Bake uncovered 30-35 minutes or until light brown on top and bubbly around edges.

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