I am not a huge casserole person.
I am from the West Coast. Land of smoothies and greens. But this casserole is AMAZING, and with today's recipe you get 2 recipes for 1!
To learn more about the Great Menu Exchange click HERE!
My Menu:
Monday: BBQ Chicken Pizza
Tuesday: Orange Wine Pork Chops- Crock Pot Style
Wednesday: Southern Chicken Broccoli Casserole
Thursday: Grandma's Triple Meat Spaghetti Sauce
Friday: Spicy Veggie Beef Soup
Saturday: Pulled Pork Sandwiches a la Crock Pot
Sunday: Spicy Mexican Chicken Tacos
**All of these recipes will be added to the "recipe" tab on my blog! Enjoy!!
Wednesday's Recipe: Southern Chicken Broccoli Casserole
Shopping List:
3 large boneless skinless chicken breasts
Enriched white rice (1 cup for each person)
1 can of cream of mushroom soup
1 can of cream of chicken soup
All the left over sour cream in your fridge (or 1/2 a cup)
1 garlic clove or 1 tsp. of garlic paste
2 tblsp. of olive oil
4-5 tblsp. of canola oil
sprinkle of oregano, parsley, and garlic salt
1 large head of broccoli
Cheddar cheese to top
Salt and pepper to taste
Make it: Rice
I am amazed at the number of people who do not know how to make rice. I was one of these unfortunate souls. So today I give you a lesson on how to cook perfectly not-stuck-together-mushy rice. You will thank me. I promise.
1. Measure out your rice and place in a fine strainer. 1 Cup per person you are serving. Rinse the rice really good. Once you think you've rinsed it good- rinse it some more. You want to remove the starch so it doesn't stick together or get mushy.
2. Measure out 1.5 cups of water per person you are serving and put in a pot and bring to a boil. Add a lot of salt. Don't worry you basically can't add to much. Take a peeled garlic clove and give it a good whack with the flat side of your chopping knife and place in the water as well. Or you can cheat (like me) and add 1 tsp. of garlic paste.
3. Once your water is boiling add all the rice. This is important so pay attention to this part! You only want about 1.5- 2 inches of water covering the rice. Remove as much water as you need to to achieve this. Here is the other equally important part. DO NOT STIR THE RICE. Seriously. Put down your wooden spoon. I promise you will be sorry and end up reaching for the box of Uncle Bens if you stir.
4. Once the rice has come back up to a boil turn the heat down to medium and leave UNCOVERED and cook until ALL the water evaporates. You can tell the water has evaporated by two ways- the first way is you hear crackling- do not be alarmed and DO NOT STIR! The second way is you can take a big metal spoon and stick it in the rice down to the bottom of the pan. If you feel water continue to let it all dry up. (The rice will stir be hard. That is ok!! DO NOT ADD MORE WATER!)
5. Once the water has evaporated turn your heat down to the very lowest possible heat without turning your stove off. Drizzle the rice with a few tablespoons of Canola oil... Now go ahead and stir your rice! You'll want to make sure the rice is coated with the oil. Pile the rice in a big heaping oil coated mound in the middle of the pan and put the lid on the rice. (You may notice there is some rice stuck to the bottom of the pan. Don't worry- soak the pan for a few hours in water and it will come right off)
6. Let cook (the oil actually steams the rice) for a minimum of 15 minutes. At this point you can remove the lid to taste the rice. (do not remove the lid before this point) The rice should be nice and fluffy and not all slimy or stuck together. If it still is a bit hard (depending on the quantity you are cooking) continue to let it cook with the lid on. It will eventually reach perfection!! **If you added a garlic clove you'll need to remove it!
7. Once the rice is done set aside.
Make it: Chicken
1. Cut up your raw chicken into bite sized pieces.
2. Heat up 2 tblsp of olive oil in a skillet and add chicken pieces.
3. Add garlic salt, salt, pepper, oregano, and parsley and cook chicken until it is done and brown. Taste and add more seasoning if necessary.
4. While Chicken is cooking, cut your broccoli into pieces and add to a pot of salted boiling water. Cook until al dente.
5. In a large bowl add cream of chicken soup, cream of mushroom soup and sour cream. Add your cooked chicken and steam broccoli to the bowl and give it a good stir until everything is coated. It should be very saucy!
Make it: putting it all together
1. In a 9 x 13 clear baking dish make a thick layer of rice. Next add the chicken-broccoli-sauce mixture and top with cheddar cheese.
2. Bake in the oven on 350 degrees until the cheese is golden brown and the casserole is bubbly!! Yummy!
*Rice recipe courtesy of Sandra Brotzman
*Casserole recipe courtesy of Mama Leatherman
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