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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great way to use leftover chicken (or turkey). The leftovers are wonderful...if there are any! The amounts are guesstimates - Adjusts to your tastes. The sauce may be thin, but will thcken slighlty as it cools. The sauce is wonderful spooned over the rice. Ingredients:
1 large broccoli, crown cut into florets |
1 (10 ounce) can condensed cream of mushroom soup |
1 cup milk |
1 teaspoon cajun seasoning (to taste) |
1/2 teaspoon garlic powder (to taste) |
2 cups chicken, cooked and cubed |
1/2 cup shredded cheese, if desired |
cooking spray |
2 cups white rice, cooked |
Directions:
1. Preheat oven to 425 degrees.
2. Wash and trim broccoli crown into florets and place in a covered 2 qt casserole dish sprayed with cooking spray. Cover bottom of pan with broccoli, so 1 large crown should be enough. (I usually prefer more vegetables, so I pack the broccoli rather tightly).
3. Combine soup, milk, seasonings and chicken. (I have also used canned chicken for this.).
4. Pour over broccoli florets.
5. Sprinkle with additional seasoning, if desired.
6. Cover and bake for 15 minutes while preparing rice.
7. Remove lid and cover with cheese.
8. Bake an additional 5-10 minutes. (test broccoli for doneness by inserting fork. We like ours crisp-tender). The broccoli is usually done perfectly in 20 minutes.
9. Enjoy over cooked rice - YUM!
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