Friday, January 29, 2010

Chicken & Rice Casserole

  • 1 Tbsp. Butter
  •  1 tsp. Vegetable oil
  •  ½ c. chopped onion 
  • 1 lb. Boneless chicken breasts, cooked & cut into ½-inch pieces
  •  2 garlic cloves, minced
  •  1 (10-3/4 oz) can cream of mushroom soup
  •  1 c. pasteurized processed cheese spread
  •  3 c. cooked rice (1 c. uncooked)
  •  1 (10-ounce) box frozen broccoli cuts, thawed, drained
  •  ½ c. sour cream
  •  ¼ tsp. Ground black pepper
  •  Vegetable cooking spray
  •  1 c. shredded cheddar cheese
  •  ½ c. breadcrumbs or panko
Melt butter in a Dutch oven with oil over high heat; swirl pan to blend. Add onion and saute 3 to 4 minutes. Add cooked chicken to heat up – approximately 2 to 3 minutes. Stir in garlic.

Add undiluted mushroom soup and the cheese spread (if using Velveeta, dice it). Stir until cheese is melted. Remove pan from heat. Stir in cooked rice, thawed broccoli, sour cream, and pepper. Spoon mixture into a 2-quart baking dish sprayed with vegetable cooking spray.

Bake at 400 degrees, uncovered for 15 to 20 minutes. Remove from oven. Top with cheddar cheese and breadcrumbs (mix a bit of grated Parmesan cheese into the crumbs, if you want). Return to oven until cheese melts.

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