winter is undoubtedly comfort food season… and as i’ve said before, comfort food means something different to everyone, but generally its the foods of our youth.
when i was a kid, my mom used to make this cambell’s soup recipe chicken casserole. it had a couple cans of cream of whatever was in the cupboard soup, white rice and was topped with a layer of broccoli and chicken breasts laid over the top with a layer of cheddar cheese covering it all.
i love this casserole.
its everything a casserole should be. it’s easy to make, one dish and relatively balanced…
in fact, i’ve blogged it before – here
but in the last couple weeks, i’ve purged my cupboards of most everything with a long ingredient list… condensed/canned soup being one of those things.
so when i looked at the giant bunch of broccoli in my fridge and thought of this casserole… i was left with a quandary. how do you sub for the soup?
i know that those cans of condensed soup work in the slow cooker in ways that other ingredients don’t. if you’ve ever made the mistake of putting milk in a slow cooker, you know what i mean. it does not work.
anyways, my fear was that a casserole that spends an hour in the oven might suffer from a similar problem… but i decided to live on the edge and just do my best.
chicken, broccoli & rice casserole
- 3 or 4 boneless chicken breasts (skin optional)
- 1 cup of raw rice (i used jasmine)
- 1 cup chicken stock
- 1 cup milk
- 1/4 cup sour cream
- 2 cups broccoli florets – washed & trimmed
- spices to taste. i used s&p, chipotle, garlic salt & thyme
- 1 cup (or more) grated cheese (enough to cover)
- paprika to top
- preheat oven to 350
- stir together stock, milk & sour cream. add seasonings, stir in raw rice.
- pour liquid & rice mixture into your casserole dish
- arrange broccoli on top
- lay chicken breasts over broccoli
- cover entire pan with cheese and sprinkle paprika on top.
- cover with foil and bake for 45 minutes. remove foil and bake for 10 more to brown cheese. let stand for 5 minutes and serve.
usually i enjoy this with cheddar, since cheddar and broccoli are bff. but i didn’t have any, so i used a cheese called reypenaer that i brought back from amsterdam thats kinda like an aged gouda. it was delightful.
some optional add ins i’ve seen before are diced red peppers or corn… and of course, i add spice, but that wasn’t in the original recipe… but honestly, its a casserole.
there are no rules other than to clean out your fridge.
you could get as fancy or not as you’d like.