The weather this week was cool for July, and after sitting in the air-conditioned office all day, I was about ready to come home and eat the biggest bowl of soup ever… except that I wanted something a little more, um, sustaining. There’s nothing like a good casserole to fill you to the brim and warm you right to your soul, so I scoured the cupboards, fridge and freezer to make this DELICIOUS casserole which fed me for two days. Yum! You can add other vegetables to this dish, and it doubles easily.
A great, super-easy meal to throw together in a hurry and on a budget. The best part: it tastes even better the next day!
- 1 can Cream of Mushroom Soup (use COM with garlic or Cream of Wild Mushroom for a slight taste variation)
- 1 c. milk
- 1.5 c. water
- 1.5 c. Broccoli steamed, chopped
- 1 chicken breast, cut into 1/4" inch cubes
- 2 c. Uncle Ben's 7 grain rice, uncooked
- 1 tbsp. Extra Virgin Olive Oil
- 1 tbsp. Paprika
- Black pepper to taste
- OPTIONAL: 1 c. shredded cheese, any variety (I like Tex-Mex!)
- ** This makes enough for two-three meals **
- Heat a skillet or large frying pan to medium heat and add EVOO. Once pan is coated, add cubed chicken and cook over low-medium heat. Once chicken is cooked, set aside.
- In a medium saucepan, empty condensed soup and add milk and water. Stir until mixed well, over low heat.
- Add paprika, black pepper and rice. Cook over medium heat, stirring often. When rice begins to soften, add chicken and broccoli and stir until well mixed. Reduce heat to low and cover for 5-10 minutes.
- Preheat oven to 350*
- Place contents of saucepan into an oven-safe pan. If you choose to cover casserole in cheese, spread a thin layer evenly over the top of the dish. Cover and bake for 20 minutes.
- ** Note: You may wish to skip the oven altogether, I sometimes do. Everybody loves a stove-top casserole. The oven is especially important if you cover with cheese, to make sure it becomes gooey and delicious.