Broccoli and Rice Casserole
- Ready In:
- 2hrs
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 473.18 ml brown rice
- 453.59 g boneless skinless chicken breast
- 44.37 ml olive oil
- 236.59 ml red bell pepper, small dice
- 236.59 ml yellow onion, small dice
- 236.59 ml poblano chile, small dice (may substitute other mild to medium hot chili pepper)
- 473.18 ml sliced mushrooms, sliced
- 3 garlic cloves, minced
- 946.36 ml broccoli florets, cut to bite size
- 2 (609.51 g) can cream of mushroom soup
- 236.59 ml nonfat milk
- 118.29 ml sharp cheddar cheese, shredded
- 118.29 ml fontinella cheese, shredded (may substitute parmasean)
directions
- Cook rice according to package, using fat free chicken stock.
- Heat olive oil, over medium heat, in non stick skillet. Add chicken pieces and cook for a few minutes. Add red bell pepper, onion, green chili and mushrooms and cook until softened.
- Stir in garlic, broccoli, soup and milk.
- Mix cheeses together and reserve 1/4 cup.
- Stir in the 3/4 cup mixed cheeses. Stir in the cooked rice. Mix thoroughly and put into casserole dish. Sprinkle with reserved cheese. Bake for 30 min, in 350 degree oven.
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RECIPE SUBMITTED BY
Laura911RN
212
<p>I come from a large family, and thus became a sous chef early in life. I remember shucking corn and snapping green beans when I was very young. I guess these were things I couldn't ruin. I have always enjoyed cooking, but not cleaning. I enjoy reading cookbooks (I currently have The Essential Cuisines of Mexico by Diana Kennedy on my nightstand)and have more than I can keep in my kitchen. I am fortunate to live in the San Francisco area which has more excellent resturants than I could ever dine at. There is also a nearby farmer's market almost every day. I work as an Emergency Department Nurse. This can be very stressful. I find cooking, gardening and running to be relaxing things. For cleaning, there is the housekeeper.</p>