Todd and Monica’s Chicken and Broccoli Cheddar Cheesy Rice Casserole

contributed by Todd Eby

4 Med Sized Chicken Breasts

2 Cups of Minute Rice (easy)

2 Cups Broccoli/ chopped

2 Carrots Med/ sliced

1/2 Cup Onion/ chopped

2 Tsp Salted Butter – I like real stuff ; )

3 Tbsp Olive Oil

1 Cup Chicken Broth

1 Cup Bread Crumbs

1/2 Cup Water

1 Can Campbell’s Cheddar Cheese Soup

2 Tbsp Spice Mix – Rosemary, Thyme, Garlic, Salt & Pepper

Directions: Lightly grease a small 8 x 8 metal baking pan with olive oil, lightly season w/some of the spice mix

add whole frozen chicken breasts, drizzle with olive oil and lightly season with the remaining spice mix

cover with foil

bake at 425° for 15 – 20 mins, uncover for 10.

While the chicken is cooking, cook 2 cups of minute rice in saucepan on stovetop

also prep and cut up all the veggies

in a separate sauce pan cook carrots (med-high) 1st in a 1/2 cup of water & 1 Tsp butter till tender, then added onion & broccoli to lightly cook and cover to steam approx. 5 mins

turn off burner and Let rest.

Remove chicken from the oven & chop to approx. 2” cubes.

Add 3/4 cup of chicken broth and 1 Tsp butter to the yummy drippings.

Assemble all ingredients in a 9 x12 glass baking pan – lightly grease with olive oil.

Add in the Cheddar cheese soup,

3/4 cup of drippings/broth mix, 1 Tbs of spice mix, then stir all together.

Bake uncovered for approx 20 mins at 425° (it will start getting nice & bubbly),

remove from oven then top with 1 cup of bread crumbs and drizzled the remaining 1/4 cup of drippings/broth onto the bread crumbs (approx.15mins w/ convection fan on)

just kept an eye on it till golden brown.

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