Tuesday, January 19, 2016

Cheezy Rice and Broccoli Chicken Casserole

Last week I changed up our dinner on Thursday because I wanted to save the Pasta Pizza Bake for Saturday night when we were having a big gang over.  Dick and Jackie were joining us for dinner so that they could stay with Mom while we went to choir practice.  I had 2 chicken leg quarters in the refrigerator but was afraid that wouldn't be enough for the 4 of us so I had Frank stop and pick up some additional thighs for this recipe.

I started off with 2 cups of rice, cooked.  Added some frozen chopped broccoli, sour cream, milk and shredded Colby Jack Cheese.  I spread this into a baking dish that had been treated with cooking spray.

I seasoned the chicken pieces with salt and pepper and browned them in olive oil before placing them on top of the rice mixture.  I sprinkled it all with bread crumbs and shredded Parmesan cheese.

Baked it until the chicken was baked through and the rice mixture was hot and bubbly.  It smelled amazing while it baked.

I love casseroles.  I love the ease of making them ahead of time and then just throwing them in the oven an hour before you want to eat.  I love that they are complete with protein, starch and veggie all in one dish.

I adapted this dish from one I found in Cuisine at Home.  The original dish used zucchini, basmati rice cooked in broth and cheddar cheese.  

Cheezy Rice and Broccoli Chicken Casserole
adapted from Cuisine at Home, Issue #79

2 c. rice, cooked per directions on bag
1 (12 oz) bag, frozen chopped broccoli, thawed and drained
3 eggs
1/2 c. sour cream
1/2 c. milk
1 1/2 c. shredded Colby Jack cheese
1 T. Italian Herb paste (I use Gourmet Garden)
1/4 t. chili pepper paste (I use Gourmet Garden)
salt and pepper to taste
1 T. olive oil
8 chicken thighs or combination of legs and thighs
1/3 c. bread crumbs
1/3 c. shredded Parmesan cheese

Combine rice, broccoli, eggs, sour cream, milk, italian herbs, salt, pepper and chili paste in a large bowl.  Spray a 9x13" pan with baking spray and spread the rice mixture into the bottom of the pan.

Wash and pat dry the chicken pieces.  Season with salt and pepper.  Heat oil in large skillet over med high heat.  Place the chicken, skin side down, into the pan and cook for about 5 minutes, until golden brown.  Flip the chicken and cook the other side for a few minutes until browned.  Place browned pieces on the rice layer and sprinkle with bread crumbs and Parmesan cheese.

Bake in a preheated 350* oven for 30-45 minutes until rice is hot and bubbly and chicken is cooked to 165*.  Print Recipe

 I am linking up with Tasty Tuesdays.  Won't you join us?

Creative K Kids


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