Jan 26 2009
Chicken, Broccoli and Rice One Dish Recipe
This is one of those meals I love to feed to my family. Not everyone loves broccoli but allowing the broccoli to simmer in the dish, allows the nutrients to be released into the other ingredients. What does that mean? It means that if a child removes the broccoli and won’t eat it, at least they are still getting some of the benefits from the broccoli. And for the record, one of my children that hates broccoli will eat it in this dish, because it is so flavorful. This was originally a Campbell’s recipe that I have doctored and tailored to fit my families taste. Delicious!
Chicken, Broccoli and Rice Casserole
1-2 Tbs. Extra Virgin Olive Oil (EVOO)
4-6 boneless, skinless chicken breasts, halved
2 cans of low fat cream of chicken soup (just look for a reduced fat or lower fat version)
2 c. water
1/2 tsp. paprika
1/2 tsp. pepper
2 c. uncooked instant rice
2-4 c. fresh or frozen broccoli
Heat the EVOO oil in a large skillet over medium to high heat. Season chicken with whatever you like. We use a bit of garlic powder, onion salt and seasoning salt. Cook the chicken in the skillet until it is browned on both sides. Remove the chicken from the skillet and set aside. Add the soups, water, pepper and paprika to the skillet and stir. Heat until it is boiling. Add the rice and broccoli to the skillet and reduce heat to low. Place the chicken back into the skillet and sprinkle additional paprika and pepper over the chicken. Cover the dish and cook for about 8-10 minutes or so. The dish is ready to serve when the chicken is cooked all the way through and the rice is tender. This is so good and you can add other veggies if you want (we sometimes add celery for a different flavor) or try it with a different meat. Fast and easy!
This looks like something I had to eat last night. Yummy!