Stumbled upon this while thumbing through my Bulloch House cookbook, titled Is My Grandma in Your Kitchen? It is chock-full of delicious southern meals. This one is yummy and filling.
Ingredients
3 to 4 boneless, skinless chicken breasts
2 c. water
1 bag of quick-prep rice, uncooked
1 pkg. Lipton onion soup mix
2 cans cream of mushroom soup
1 sm. pkg. frozen broccoli
Shredded cheddar or swiss cheese
Preparation
Preheat oven to 350 degrees. Spray skillet with vegetable spray. Brown breasts in hot skillet. Place rice in oblong baking dish. Place broccoli over rice. Cut partially cooked brown chicken in strips and lay on top of broccoli. Mix 2 cups water, 2 cans cream of mushroom soup and 1 package Lipton onion soup mix. Pour on top of chicken dish. Cover with foil and bake at 350 degrees for approximately 45 minutes. When casserole is removed from oven, sprinkle cheese on top before serving.
Our Thoughts
This was a filling and relatively cheap meal.
The onion soup mix with cream of mushroom soup gave it a bit of the green bean casserole taste – yum. Therefore, I would strongly consider swapping the broccoli for green beans, even though the broccoli is delicious, too.
I made this on a Thursday, and the yellow squash purchased on the previous Saturday morning was about to spoil, so I threw it in the casserole, too. It added some color and flavor.
Surprisingly, the vegetables cooked, but still kept some crunch. They didn’t turn to mush - my least favorite thing to happen.
If you make this, I highly recommend that you take it and make it your own. Don’t be afraid to experiment!
