We are a regular sort. We regularly check out the latest youtube video gone viral. We regularly have a pile of laundry out the wazoo. We regularly use more spoons than forks especially when we’re too lazy to clean dirty forks. We regularly make small messes on any clean space in the kitchen until all clean spaces are gone. And on Monday nights (okay, maybe Tuesdays sometimes), we have roasted chicken.
Roasted Chicken sounds like what regular people eat, but regular doesn’t mean bad. To have a reliable go-to meal, that’s no fuss, relatively quick, AND tasty too, can’t be beat in my book. It’s a trusty standby for us regular folk.
There are probably a million ways people say to roast chicken and I’ve tried a few. But for quick fixes I always pick up a rotisserie chicken at the market to create more than one meal throughout the week from one $5 chicken that someone else cooked. Works every time. Pretty darn regular but certainly resourceful I have to say.
Now, this is a simple-gone-wild recipe–wild in flavor that is. I remember when I was first introduced to this meal. I did my contorted lip move that indicated my extreme displeasure in such meager ingredients like white rice and velveeta cheese. All I kept thinking was I have too much experience to waste my time in such simple minded cuisine. Yes, I can be a food snob but that’s my job and I do it all for you. (No need to thank me!) It was shockingly tasteful and I mean it was the I-went-back-for- seconds-and-thirds-tasteful. Though it boasts processed cheese and rice, it is a must have at least once a week. Incidently, I catered an event for the governor once and served this baby. He later thanked me for the down home comfort food I served stating it was a welcomed change to the stuffy food most dinner parties included. Hey, if it’s good enough for the regular ole’ governor, it’s good enough for us regular peeps.
Chicken Broccoli Casserole
By Published: August 23, 2011
- Yield: 4-6 Servings
- Prep: 10 mins
Now, this is a simple-gone-wild recipe--wild in flavor that is--a creamy rice, chicken and cheese casserole, no description is necessary.
Ingredients
- 1 rotisserie chicken
- 2 cups minute rice prepared according to package
- 1 pkg. frozen chopped broccoli
- 1 8 oz. mexican velveeta cheese
- 1/2 cup chicken broth save the rest for soup during the week
- 1/4 cup milk
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 bay leaves
Instructions
- In a large stock pan place 1 1/2 quarts water and the rotisserie chicken and add a few shakes of onion powder, garlic powder and bay leaves. Bring to boil for about 4 minutes. I take a half cup of this broth to mix in the casserole. You certainly could eliminate that whole step and use canned broth.
Take the chicken out of the pan and pick the meat off the bone.
In an 8 x 8 pan add the rice, broccoli, and pulled chicken off the bone. Add the broth and milk. Top with cheese.
In a 400 degree oven place the casserole and bake for about 15 minutes until the cheese is melted. Take it out and stir. If it’s not creamy add some more milk and a little broth for a rich and creamy casserole.
Use an ice cream scoop to place this on the plate and dig in.
Hello,
I’m trying to prepare the recipe above (Chicken Broccoli Casserole) and don’t understand the instructions. What is to be done with the 1 1/2 quarts of water? Is it for cooking the Broccoli or the Rice? I bought a rotisserie Chicken so I thinking there would be no need to place the chicken in that water misture…. Help!
Love the site!
Thank you,
Teresa
Hi, I have corrected the instructions. I’m sorry. Yes, I boil the chicken just for a few minutes to get some of that wonderful stock it produces. You could skip that if you’d like and just add a little bit of canned chicken stock.