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Ingredients
US|METRIC
8 SERVINGS
- 1/2 Tbsp. olive oil (extra virgin)
- 1 lb. chicken breasts (boneless, skinless breasts or use boneless, skinless chicken thighs - cut into bite size chunks)
- 1/2 tsp. salt (each, & pepper, to taste)
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 1 cup long-grain white rice (+ 1¾ cup water or chicken broth)
- 4 cups broccoli florets
- 10.5 oz. condensed soup (cream of chicken)
- 10.5 oz. condensed soup (cheddar cheese)
- 1 1/2 cups milk
- 1 cup cheddar cheese (shredded)
- 1/2 cup panko breadcrumbs (optional, plain)
- 1/2 Tbsp. olive oil
- 1 lb. chicken breasts
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- rice (Use the same skillet, with the pan juices from frying the chicken. Add the, and stir it into the juices, then stir in the water or chicken broth. Cover and bring to a boil. Reduce heat and cook on low for 10 minutes.)
- 1 cup long-grain white rice
- broccoli florets (Stir in the, return the cover, and continue cooking an additional 5-7 minutes on low heat.)
- 4 cups broccoli florets
- rice
- broccoli
- cream of chicken
- milk
- cooked chicken
- 10.5 oz. condensed soup
- 1 1/2 cups milk
- 350 cheese (°F, 175°C for 25-30 minutes or until the, is fully melted and golden., optional)
- 1 cup cheddar cheese
- 1/2 cup panko breadcrumbs
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