Chicken and Rice Casserole

Name: Chicken and Rice Casserole
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Cuisine: American
Ingredients: 2 pieces Chicken Breast (2 chicken breasts (about one pound)); 1 cup Broccoli (1 cup broccoli florets ( chopped)); 2 cup Long Grain Rice (2 cups long grain white rice); 3 cup Chicken Stock (3 cups chicken stock); 1 cup Whole Milk (1 cup milk); ¼ cup Unsalted Butter (¼ cup butter); 2 pieces Chicken Bouillon (2 chicken bouillon cubes); 1 tsp Garlic Powder (1 teaspoon garlic powder); ½ tsp Cayenne Pepper (½ teaspoon cayenne); 1 tsp Italian Seasoning (1 teaspoon Italian seasoning); 0 pieces Table Salt (salt and pepper); 1 cup French Fried Onion (1 cup French fried onions (or shredded cheddar cheese))

Chicken and Rice Casserole - Main Course (American)

90 minAmerican

Servings6

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Egg Free

Steps

1Cube the chicken breast (if frozen, thaw first).
2Chop up the broccoli if using.
3Butter a rectangle casserole dish. Add the chicken, broccoli, and rice.
4In a large pot, combine the chicken stock, milk, butter, bouillon cubes, and other seasoning. Heat over medium heat and stir until everything is well combined.
5Place the casserole pan on a baking sheet. Pour the liquid over the rice and chicken mixture in the casserole pan. Cover with aluminum foil.
6Bake at 350°F for 1 hour and 15 minutes. During the last 15 minutes, remove the foil and add the French fried onions or cheese to the top.