What a whirlwind of a weekend we had a couple of weeks back! Thanksgiving is my favorite holiday. The whole weekend, really, is just great. Thursday and Friday was lots of food and more food and football and family time. What could be better than that?
Then that Saturday Tim and I had a booth at the Odell craft fair. It was our first craft show, and the first time we put ourselves out there as a business. Stay tuned for my craft fair wrap up post, coming soon!
We were too busy to even do our grocery shopping this Friday though the weekend, so I haven’t made it to the store yet. But here’s what’s on the menu!
- One pan cheesy chicken and broccoli with rice
- beef stroganoff and green beans
- Grilled cheese and ramen
- Turkey burgers with my ah-mazing guacamole ranch sauce and fries
- 10 minute quesadillas
One Pan Cheesy Chicken and Rice with Broccoli
This recipe was first found on a blog called Jo Cooks. You can click here to see it, and you should check out the rest of her recipes because they look amazing!
I follow Jo’s recipe pretty closely. It took me about four times to get it just right. Each time my rice wasn’t cooked enough. More on that below.
Besides the rice being a bit tough the first few times we had it, this meal is sooooo tasty. Creamy and cheesy, the chicken is moist and tender. With rice just right I give the meal an A+.
- Two large uncooked chicken breasts, diced
- One small onion (I use minced onions from the spice aisle)
- One tablespoon of olive oil
- Four cloves of minced garlic (I use some from a jar)
- Salt and pepper
- 2+ cups of chicken broth
- One can of cream of chicken soup
- 3/4 cup of rice (I used brown rice)
- 2 cups of broccoli
- One cup of cheddar cheese
Saute the chicken, onion and garlic with the olive oil in a large pan.
Season the chicken with salt and pepper.
Once the chicken is done it’s time to add some chicken broth, a can of cream of chicken soup, and the rice. The broth is a little give and take. Make sure you have enough liquid for the rice to boil in. This may depend on the size of your pan.
Let the pan boil to cook the rice. The original recipe says to cook it ten minutes, but my rice has always taken longer. I realized making it today that my package of rice says to boil for 30 minutes, so I let it cook longer today.
You may need to add more broth as the rice soaks it up. Keep the lid on during this time so that the broth doesn’t evaporate. I have made that mistake before, and had to add more broth and ended up with rice that wasn’t ready.
Once the rice is cooked to your preference add the broccoli and half of the cheese. I used fresh today but have used frozen before. If you’re using frozen, rinse and soak the broccoli in warm water to thaw prior to adding it to the pan. Cook the mixture for about two more minutes. Season again with salt and pepper if you’d like.
Top your pan with the remaining cheese. I’ve always called it done at this point, but Jo likes to put hers under the broiler for about a minute to melt the cheese on top to a nice golden brown. Yum yum I love cheese!
This is quick and delicious. Seriously good food that is filling and wholesome. One of these days I’m really gonna kick the can of ‘cream of whatever’ out of my kitchen. I just haven’t gotten around to making my own mix yet..
Does your family like cheesy chicken and broccoli? Share your favorite ways to cook it with me in the comments! Thanks for reading!