I’ve been craving broccoli, cheese and rice casserole for a while now and randomly decided on Sunday that I would make one. I googled an easy recipe (because we all know that I’m not the best with coming up with things off the top of my head) and I found this one. I modified it a bit and ordered the ingredients with the rest of my bi-weekly (monthly if I stop by a grocery store in person) order from Instacart.
4 boneless, skinless chicken breasts
1 bag of 16 oz frozen broccoli
1 10 oz can of Cream of Chicken soup
12 oz of cheddar cheese
2 cups cooked paraboiled rice
1/4 cup mayo
Salt, Pepper, Tony Chachere’s (to taste)
The recipe seemed easy enough, but my love for my CrockPot outweighed the regular cooking instructions. I put all of the ingredients except the rice and cheese (I already had some prepared from when I’d made chili earlier last week) in my trusty crockpot and let it cook on high for 4 hours. Once it was finished it shredded the chicken, combined everything in my baking pan, topped it with cheese and put it in the oven for 20 minutes. The most tedious part was shredding the chicken breasts and trying not to eat it as I was transferring it all to my baking pan.