Chicken Broccoli Rice Bake

 I was scrolling through Facebook when I saw a video of a guy cooking a dish.  I thought it looked good, so I watched and then rewatched and wrote down the recipe.  I am so glad I did!  This was absolutely delicious.  We both can't wait until I make it again.  It went so well with our fresh garden tomatoes.

Chicken Broccoli Rice Bake

For the chicken:

1 lb. boneless skinless chicken thighs (I used 4 thighs, next time I will use more)

1 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

1 1/2 tsp thyme

1/2 tsp pepper

For the Casserole:

1 T. olive oil

1 onion, diced

1 tsp salt

2 cloves garlic

2 cups broccoli florets (next time I will use more)

1 1/2 cups basmati rice, rinsed and drained

3/4 cup heavy cream

1 1/2 cups chicken stock

1 tsp. thyme

1 T. lemon zest

1 T. butter

1 T. lemon juice

Mix together the rub ingredients for the rub and rub over the chicken.  Put in the fridge for at least 30 minutes.

Preheat the oven to 350

Heat the oil in a large oven safe skillet.  Add the chicken and sear until browned on one side and easily releases from the pan- about 4-5 minutes.  Remove the chicken from the skillet and set aside.

Over med. heat, add the onion and salt and sauté until onion is beginning to brown.  Add the garlic and broccoli and cook for 1 minute.  Add the rice and heat for 1 minute.  Stir in the cream, chicken stock, thyme and zest.  Bring to a simmer.  Remove from heat and place the browned chicken, seared side up on top of the rice.  Cover with a lid or foil.  Bake in oven for 30 minutes.  Remove the lid and put small pieces of butter over the rice.  Bake uncovered until the rice is tender and the chicken reaches 160- about 10-15 minutes.  Remove from the oven and let rest for 5 minutes.  Squeeze the lemon juice over it and serve. Man, this was good.  And the leftovers were just as good.  

Broccoli Cheddar Rice Casserole

 This is not the exact recipe, but is reminiscent of a recipe my roommate in college would make.  We ate together, taking turns cooking, and she would often make her version of this recipe. It is an easy, meatless recipe, but you could add cooked chicken if you wish.  Or it could be served as a side dish.

Broccoli Rice Casserole

6 cups broccoli florets, chopped

2 cups cooked rice

4 T. butter

1 onion, diced

4 T. flour

2 cups whole milk

1/2 tsp garlic powder

1/2 tsp. dry mustard

1/2 tsp. paprika

4 T. Cream cheese, softened

2 cups grated cheddar cheese

Salt and Pepper

1 tube Ritz crackers, crushed

2 T. Butter, melted

Preheat oven to 350.  Spray a 2  qut casserole dish.  On the stove in a large saucepan, melt the butter over med. low heat.  Add the onions and cook until soft and translucent Stir in the flour and cook for a couple of minutes, whisking.

Pour in the milk, whisking as you pour.  Cook over medium heat until mixture bubbles and thickens.  Remove from the heat and add the seasonings.  Stir.  Add the cream cheese and 1 1/2 cups of the cheddar cheese.  Stir until melted.  Season with salt and pepper.

Blanche the broccoli in salted water for 2 minutes.  Drain.  Stir together the rice, broccoli, and cheese sauce and transfer it to your prepared baking dish.  Top with remaining cheese.  Mix together the crackers and butter and sprinkle over the casserole.  Bake about 35 minutes.  The top should be golden and the casserole bubbly.

Kristen's Broccoli Cheese Soup- Kid Friendly

This is in Kristen's regular dinner rotation because most of her children will eat it and most love it.  She has made the recipe her own.  Some of her kids don't like carrot, onion, and celery chunks so she immersible blends it before adding the broccoli and cheese.   It makes a beautiful and delicious soup.  She triples this recipe for her family of 8.

Broccoli/ Cheese Soup

4 T. butter

1 onion, chopped

2 stalks celery, chopped

1 large carrot, chopped

1/4 cup flour

2 cups chicken stock

Salt and pepper to taste

1 large head of broccoli, chopped  or broken into small Florettes and cooked in the microwave

2 cups whole milk or half and half

3 cups shredded cheddar cheese

In a large pot, melt butter and saute the onions until soft.  Add the celery and carrots and cook until soft.  Whisk in the flour and cook for  5 minutes.  Add the stock and salt and pepper and whisk until smooth.  Use an immersible blender to blend all until smooth.  Add the cheese and milk and whisk until smooth.  Add the broccoli and mix well.  Add more salt and pepper if needed.  Serve with crusty bread.

Springtime Veggie Pasta

I had the most beautiful lunch today. I listened to an uplifting message (Pick any one. They are all wonderful.) while relishing in this delicious dish.

Not only is it super healthy, it is incredibly delicious. One of my new favorite ways to "get my greens!" It is fresh and perfect for a light, spring or summer time meal.

Here is how it came about. I opened my fridge to find way too many containers of left overs. The steamed broccoli and asparagus and sauteed mushrooms especially caught my eye. I recalled seeing a recipe that I wanted to try online, so I pulled it up and created this dish using that recipe as inspiration.

Steamed or sauteed vegetables of choice. (I had steamed broccoli and asparagus & some mushrooms sauteed with onions in butter. You could also do sugar snap peas, cauliflower, zucchini, yellow squash...whatever floats your boat.)

Lemon juice

Olive oil

Feta cheese

Salt and pepper to taste

Penne Pasta

Cook pasta until al dente. Top with veggies then splash with lemon juice and drizzle olive oil to taste. I probably used a teaspoon or two on my dish. Sprinkle Feta cheese on top. This adds a wonderful depth of flavor. Add salt and pepper to taste. Serve immediately.

Now I realize that this recipe is super inexact which is so not me. I like exact. Here is the link to the recipe I used as inspiration. You can use it as a guide for amounts if you would like: Penne with Shrimp, Feta and Spring Vegetables by Martha Stewart. 

And remember the link at the top of the page for food for your spirit as well! The combination was just the pick me up I needed in the middle of the day.

Chicken Divan

I think my favorite meal my mother made was chicken divan . . . .well, that and tacos. Hmmm, her waffles were pretty darned good, too.  Oh, and her spaghetti . . .  Well, anyway, ONE of my favorite meals.   It's old-fashioned comfort food at it's best.  This is my mom's recipe.  It makes me think of her every time I make it.  She loved it and so do I.

 Chicken Divan
1 cup dry rice, cooked (it will make about 3 cups cooked rice)
1 big bunch broccoli
4 chicken breasts, cooked and chopped or shredded
2 cans cream of chicken soup

1onion, chopped
1 1/2 cups sour cream
1/2 cup mayonaise
2 Tablespoons lemon juice
Grated cheese for topping
Cut the broccoli into spears and put in a saucepan.  Salt and add 2 inches or so  of water.  Turn on high.  When it comes to a boil, turn off stove and cover with a lid.  Let it steam while you make the sauce.
Sauce:
In a large bowl, mix together the soups, sour cream, mayonaise and lemon juice.
Spray a 13 x 9 pan well.  Add the rice.  Put about half of the sauce in with the rice and mix well.  Spread over the bottom of the pan.  Then layer the chicken, then the drained broccoli spears, then the remaining sauce.  With a fork, work the sauce down into the layers a bit.  Then top with shredded cheese.  Bake at 350 until hot and bubbly and the cheese is melted- about 30 minutes.

I nearly always serve this with Creamy Jello Salad.  They just seem to go together.