This is a simple, easy recipe I make on nights when I don't feel like making something that's time consuming or when the weather is cold. I also substitute 3 cans (12 oz.) of chicken if I don't have time to cook the chicken breasts. Some variations yield different flavors, ( substituting cream of chicken for broccoli cheese, etc.) so be adventurous! :)
- 3 chicken breasts, cooked and diced
- 2 (8 ounce) cans cream of chicken soup (although you can substitute cream of broccoli, broccoli cheese, or cheddar cheese soup)
- 1 (8 ounce) container sour cream
- 1 (8 ounce) can evaporated milk or 8 ounces half-and-half
- 1 1⁄2 cups milk
- 2 cups shredded cheese (any variety, although I have found a cheddar or colby-jack blend works best)
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 teaspoon seasoning salt
- 2 cups frozen broccoli florets
- egg noodles or rice
- Cook chicken and allow to cool. Dice and set aside or use canned chicken and drain.
- Mix the soup, sour cream and milk in a mixing bowl with the seasonings listed. Put on stovetop on medium-low and add chicken. Stir occasionally until slightly bubbly. Add the cheese and cook until melted, stirring occasionally. Set temperature to simmer until noodles or rice are done.
- Put frozen broccoli in a microwave safe dish and cook, covered until thawed, (usually about 3-5 minutes, depending on microwaves). Drain, if needed, and pour and stir into chicken mixture. (One thing I have done is, I line a glass bowl or dish with about 4 paper towels, and pour the frozen broccoli on the towels. I then cover the dish, and nuke for about 4-6 minutes. When it's done, the broccoli doesn't need draining because the towels absorbed all the liquid from the frozen broccoli).
- Prepare egg noodles or rice as directed on packaging.
- Serve creamy, cheesy mixture over noodles or rice. I imagine you could serve it over stuffing as well, although I have yet to try it that way. Serve with a salad. Enjoy!