Broccoli Chicken Casserole
4-5 Chicken Breast cooked and diced
2 - cups of steamed broccoli florets
1 - medium onion
1- package of Lipton Saute Broccoli Rice
1 - can of cream of mushroom soup
6oz of velvetta cheese (it calls for the Kraft roll of garlic cheese, but they quit making that)
1 - can fried onions
Cook your diced chicken in a little olive oil on your stove top. Cook your rice in a seperate pot. I cook my chicken, then throw my broccoli right on top and add some water in the same pan and cover it to steam my broccoli. Pour the broccoli and chicken into a 9X12 baking dish. Saute your onions in some butter, then add the soup and melt the cheese on the stove top. Mix the cooked rice with the cooked chicken and steamed broccoli and then pour the cheese and soup mixture on top. Mix it all well and spread it evenly in your pan. Then cover it with fried onions. Back at 350 for 15-20minutes.
*** Kids all gave it 2 thumbs up. Margot cleaned her plate and then had some more. I served it with a salad and she cleaned that too. I also always double it and freeze one for a busy night. Not the healthiest, but it's good and freezes well for later!
