I am gonna switch things up a bit and share one of my favorite ‘recipes’ with you. I generally don’t measure anything for this I just add all the ingredients and it works out perfectly. I don’t know where my mother got this idea when I was kid, I like to think she made it up. I have been copying it ever since.
I make a huge pan of this because it freezes well and I can make freezer meals to grab and take to work. It makes so much sense to me to always make more than enough so I can grab my lunch on the way out the door, no need to prep a lunch the night before.
This recipe is so easy and can be very inexpensive if you know where and how to shop! In my case I always buy boneless skinless chicken breast in a big pack and separate them before freezing. Aldi is my go to for quick easy inexpensive shopping!
- 2 boneless skinless chicken breast boiled and shredded
- 1 bag frozen broccoli
- 2 cans cream of chicken soup
- 5 servings of white rice
- Shredded mild cheddar cheese
- Dinner rolls (optional side item)
Start off by boiling and shredding your chicken breast. Once that is done place your shredded breast and in a large bowl.
Preheat your oven to 350 degrees.
Prepare your broccoli, I microwave mine in the bag for 5 min. I use instant rice because it takes a lot less time than the bag of rice. With this kind of rice it is equal parts water and rice so even if the amount you need isn’t listed on the box it is easy enough to do. Just follow the instructions on your box.
Combine broccoli, cream of chicken soup, and white rice in the bowl with your chicken. Stir until well mixed, you can add salt and pepper to taste. Pour your casserole into a lightly greased dish, dish is 9×13.
Take your shredded cheese and sprinkle as much as you want on the top of your casserole. Place the casserole in the oven until cheese is melted. Serve with dinner rolls if you so choose. Dinner is served!!!!