Evening Edge
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DEL.ICIO.USBroccoli and Chicken Casserole
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In the Kitchen With . . . Mary Brock, Fairburn
Nominated by niece Lynne Peterson:
"My Aunt Mary would be a great addition to your list of Georgia's best home cooks. Whenever you go by her house, the kitchen always smells wonderful because she is either baking or cooking something. When you stop by, no matter what she is cooking, she always invites you to stay and eat. Many people in the community rave about her cakes and other dishes she bakes."
Hands on time: 25 minutes Total time: 1 hour and 10 minutes Serves: 8
Ingredients:
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4 skinless, boneless chicken breast halves
2 cups uncooked Minute Rice
2 (10-ounce) packages chopped broccoli
1 (10 3/4-ounce) can condensed cream of chicken soup
1 small onion, chopped
1 (15-ounce) jar Cheez Whiz
Butter to grease the dish
1 (5-ounce) can sliced water chestnuts, drained
Instructions:
Preheat oven to 350 degrees. Place the chicken breasts in a large lidded pot and add 1 inch water. Cook over medium-high heat, covered, until flesh is opaque, about 20 minutes. Remove the chicken breasts from the water and cut into bite-size pieces.
Meanwhile, prepare the rice according to package directions; set aside. Prepare the broccoli according to package directions; drain and set aside. (Alternatively, you can simply thaw the broccoli. As long as it is not frozen, it will cook in the casserole.)
For the sauce, in a saucepan, heat the chicken soup, onion and Cheez Whiz with 1 cup water. Simmer for 10 minutes. Stir in the rice.
To assemble the casserole, butter a large casserole dish or a 9-by-13-inch baking dish. Spread half the chicken over the bottom of the dish, then top with half the broccoli and half the water chestnuts. Spread with half the sauce and rice mixture. Repeat the layers with the remaining chicken, broccoli, water chestnuts and sauce. Bake for 45 minutes, or until casserole is bubbly and the top is lightly browned.
Meanwhile, prepare the rice according to package directions; set aside. Prepare the broccoli according to package directions; drain and set aside. (Alternatively, you can simply thaw the broccoli. As long as it is not frozen, it will cook in the casserole.)
For the sauce, in a saucepan, heat the chicken soup, onion and Cheez Whiz with 1 cup water. Simmer for 10 minutes. Stir in the rice.
To assemble the casserole, butter a large casserole dish or a 9-by-13-inch baking dish. Spread half the chicken over the bottom of the dish, then top with half the broccoli and half the water chestnuts. Spread with half the sauce and rice mixture. Repeat the layers with the remaining chicken, broccoli, water chestnuts and sauce. Bake for 45 minutes, or until casserole is bubbly and the top is lightly browned.
Notes:
Even kids will eat their broccoli when it is baked into this homestyle casserole with a cheesy sauce.
Nutrition:
Per serving: 476 calories (percent of calories from fat, 31), 31 grams protein, 53 grams carbohydrates, 3 grams fiber, 17 grams fat (10 grams saturated), 50 milligrams cholesterol, 1,266 milligrams sodium.
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