Fast and easy, this one makes for a great Tuesday night!
From thatovenfeelin.com
Ingredients
- 2 cups of water
- 2 cups of uncooked instant rice
- 2 large chicken breasts cooked and cubed into 1-inch pieces
- I made them in the crock pot and shredded it
- 1 head of broccoli segmented into small florets (about 2 cups)
- 2 cans 10.5 ounces each of gluten-free condensed cream of chicken
- 1 cup of milk
- 1 tablespoon of Italian-seasoning
- 1/4 and 1 tbsp gluten-free breadcrumbs, divided
- 1 teaspoon of garlic powder
- 1/8 teaspoon of salt and ground black pepper
- 1 lb Velveeta cheese
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium saucepan, bring 2 cups of water to a rolling boil. Remove from heat. Add 2 cups of uncooked instant rice into the boiling water, and stir. Cover. and let sit for about 5 minutes, until rice is done and water is absorbed.
- In a separate mixing bowl, combine the two cans of condensed cream of broccoli soup with one cup of milk. To this mixture, add Italian seasoning and 1 tbsp bread crumbs, garlic powder, and salt and pepper. Add 1 cup (half bag) of cheddar cheese to mixture.
- Mix rice, chicken, broccoli, and sauce in 9 x 13 casserole dish, stirring them together until incorporated.
- Sprinkle 1/4 cup of bread crumbs over top of casserole. Sprinkle the remaining shredded Cheddar cheese evenly over the casserole.
- Bake uncovered for 30 minutes until edges are bubbly.