Cheese Chicken and Rice Casserole
2-3 chicken breasts
1 tsp olive oil
1 (14.5 oz) can cheddar cheese soup
1 (14.5 oz) can broccoli cheese soup
1/2-1 c milk (depending on how sticky your rice is)
1 tsp garlic powder
1/2 tsp black pepper
1 tbsp parsley
1/2 tsp salt
1 head fresh broccoli (the second time I used frozen)
2 small takeout containers of cooked white rice
- Slice raw chicken into bite sized pieces, sprinkle with salt and pepper. In a large saute pan coated with olive oil, cook until no longer pink. Set aside.
- Whisk together soup, spices, and some of the milk until smooth. Steam broccoli in the microwave (or on the stove), add to soup mixture and then stir in rice.
- In a medium sized casserole dish, place chicken and top with rice mixture. Bake in oven at 350 degrees for 15-30 minutes.