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Cheesy chicken, rice & broccoli bake
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| 1 lb | boneless chicken breasts, (you could also cut up a rotisserie chicken, if you prefer) |
| 1 | onion, chopped |
| 2 clove | garlic, minced |
| 5 tbsp | butter, divided (I know that’s a lot, but it’s makes a BIG pan) |
| 4 cups | brown rice, cooked according to package directions (I used Minute brown rice) |
| 12 oz | frozen chopped broccoli, thawed |
| salt | |
| pepper | |
| 1 can | cream of mushroom soup |
| 1 can | cream of chicken soup |
| 1 1/2 cups | sour cream, (I usually use light) |
| 2 cups | shredded sharp cheddar cheese, ( I use light) |
| 1 tsp | dried thyme |
Cook rice according to package instructions and chop up your onion and garlic
Cut the chicken into chunks and season with salt and pepper
Preheat a skillet over medium high heat. Melt 2 tbsp on butter in the pan.
Saute chicken until browned and cooked through.
Remove from pan and set aside. Melt 1 tbsp butter in pan and add onion and saute for about 5 minutes, then add garlic and cook for 1 more minute.
Remove from pan and set aside. In a large bowl, combine soups, sour cream and final 2 tbsp butter, melted. Add thyme and stir in.
Add cheese.
And the chicken, onion, garlic, broccoli and rice, mixing well to combine.
At this point you can either transfer to a freezer bag and freeze for later….
…or you can spoon into a 9×13 pan.
And bake for 45 minutes at 350 degrees until brown and bubbly.
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