Description
This recipe is creamy, cheesy and delicious. Perfect for the holidays, or even for every day. It’s got enough broccoli in it to make it healthier, but also has enough cheese to make it kid, and husband friendly.
Ingredients
Scale
- 1 tablespoon extra light olive oil
- 1 medium onion, diced
- 3 cups fresh broccoli, can substitute frozen.
- 2 cups instant brown rice, cooked as instructed.
- 2 1/2 cups shredded Colby jack cheese, divided. You can substitute whatever cheese you like best.
- 2/3 cup grated Parmesan cheese
- 1/3 cup chicken broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 can cream of chicken soup, here is my recipe for homemade cream of chicken soup.
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spray an 8×8 pan, or a similar sized casserole dish. (I love my Corningware dishes. I use the largest one for this recipe. It holds approximately 2.5 quarts)
- Preheat a frying pan on the stove on medium heat.
- Add olive oil, onions and broccoli. Saute until tender, about 6 to 8 minutes.
- While onions and broccoli are cooking, in a large bowl, mix together cooked brown rice, 2 cups shredded cheese, Parmesan cheese, chicken broth, sea salt, black pepper, garlic powder and cream of chicken soup.
- Add onions and broccoli and stir until thoroughly mixed.
- Pour into your prepared dish. Top with remaining 1/2 cup of cheese.
- Bake for 30 minutes.
Notes
- If you substitute frozen broccoli, you would not have to saute it first and I would almost thaw it completely before mixing it into your rice mixture.
- When I make the rice according to the box, I use chicken broth instead of water. This adds even more flavor.
- This recipe is fantastic as a main dish if you mix in about 2 cups of cooked chicken or turkey. Try using this Oven Roasted Turkey Breast recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes