Sunday, February 7, 2010

Chicken, Rice and Broccoli Casserole

This is another great casserole with the fantastic combination of chicken, rice and broccoli.  This one is always a family pleaser. -Kristin

2 T. butter
1/2 c. diced onion
1/4 c. diced celery
4 c. cooked rice
1 t. salt
1/4 t. pepper
1 can cream of chicken
1 1/2 c. milk
3-4 c. diced, cooked chicken
2-3 c. chopped broccoli
2 c. shredded cheddar
  • Saute the onion and celery in the butter.
  • In a bowl whisk together the cream of chicken and milk.
  • Mix all except cheese together and place into a greased 9x13. 
  • Sprinkle cheese over the top.
  • Bake 350 for 1/2 hour.

Homemade Cream of Chicken

I have made this recipe several times and it always turns out great to put into dishes that call for it.  This is a treasured recipe of mine because I do not handle MSG products well.  A single batch of this makes about 3 cups.  A can of cream of chicken is about 1 1/4 cups.  I usually double this and freeze it in can sizes.  Then when I need it, I just defrost it in the microwave.  -Kristin

1 1/2 c. chicken broth
1/2 t. poultry seasoning
1/4 t. onion powder (or, 1/2 t. minced dried onion, or finely diced onions)
1/4 t. garlic powder (or fresh minced garlic)
1/8 t. black pepper
1/4 t. salt
1/4 t. parsley
1 1/2 c. milk
3/4 c. flour
  • Bring to boil 1/2 c. milk and the broth along with all the seasonings.  Boil for a minute or two.  Boil longer if using fresh onions or garlic.
  • In a bowl whisk together remaining 1 cup of milk and the flour. 
  • Add to the boiling mixture, whisking until it boils and thickens.

Thursday, February 4, 2010

Saucy Chicken and Broccoli Bake

I adapted this recipe off of  This dish is quick to prepare and delicious.  I have a family of 6 with all good eaters and got two meals out of this- I love that, since it doesn't happen very often anymore! -Kristin

24 ounces frozen broccoli florets (or about 4-5 cups fresh broccoli florets)
3 cups cooked cubed chicken
salt and pepper
2 cans cream of chicken soup
1/2 cup mayonnaise
1 teaspoon curry powder
1/2 cup chicken broth
paprika, optional
2 cups (8 ounces) shredded cheddar cheese
2 cups rice (uncooked measurement), cooked according to package instructions

  • In covered saucepan, cook broccoli in water just until tender, about 5 minutes.
  • In greased 9 x 13 baking dish, spread broccoli across bottom and sprinkle chicken evenly on top. Generously sprinkle black pepper over chicken.
  • In mixing bowl, combine cream soups, mayonnaise, curry powder, and chicken broth, whisking until smooth. Pour over chicken. Sprinkle paprika on top if desired.
  • Bake uncovered at 375 degrees for 20-30 minutes or until hot and bubbly. Spread cheese on top and bake 5-10 minutes longer, until melted and slightly browned.
  • While casserole is baking, cook rice. Serve the chicken and broccoli mixture over hot rice