I took a recipe and modified it to suit my mood, my needs, and my taste buds… this is easy, cheesy, and great for leftovers.
Two cups uncooked Minute Rice
- Frozen broccoli florets (you can use fresh if you want) (eyeball the amount)
- One can chicken broth
- One can cream of chicken soup (condensed)
- Two chicken breasts, chopped into bite sizes
- Italian seasoning
Season chicken generously with Italian seasoning, salt, pepper, whatever seasonings you find tasty (if you opt for Mexican inspired seasonings, you can change the cheese to Monterey jack or pepper jack to give this dish a kick and a Mexican flair- well, not real Mexican flair, but you know). Let sit for 15 minutes.
Heat skillet; add oil; brown chicken till just pink inside. Remove chicken; set aside.
Add soup and broth to skillet; stir to integrate and bring to a boil.
Lower heat and stir in rice; cover. Let cook for 5 minutes before adding broccoli (if you like it softer, add it earlier; if you like it harder, add it later. I like my frozen broccoli just about warmed through). Add chicken; stir again to evenly distribute chicken pieces.
Cover and let cook until rice is tender. Top with cheese generously. Craig preferred it with more cheese; you can stir it altogether to mix, and then serve, or serve with cheese on top and allow diner to mix themselves for presentation purposes, or you can even leave the cheese out and set a bowl of cheese on the table for each diner to choose their cheese amount. Try it with different types of cheeses! I used sharp cheddar.
Enjoy! This meal is quick, easy, and delicious. The broccoli adds some nutritional value, too!
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