Chicken and Broccoli Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From the Houma, LA Courier Bayou Gourmet Cookbook Competition April 2006. Submitted by Norma Dinger in the Meat, Poultry and Game category. Ingredients:
1 small onion, finely chopped |
4 tablespoons butter |
1 (8 ounce) package cheddar cheese or 1 (8 ounce) package mexican blend cheese, shredded |
2 broccoli florets, cooked, drained and chopped |
1 (10 ounce) can cream of mushroom soup |
1 (10 ounce) can cream of chicken soup |
4 chicken breasts or 4 one whole rotisserie chicken, cooked and roughly chopped |
3 cups cooked rice |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350°F.
2. Saute onions in butter. After onions carmelize, stir in broccoli.
3. Add soups and cooked chicken.
4. Mix well.
5. Add cooked rice and shredded cheese. Mix well again being careful not to mash rice or break up chicken.
6. Bake in a 9 x 13 baking dish for 40 minutes.
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