the comfort food chronicles: chicken casserole

part of winter is definitely comfort food.  it’s slow cooker meals in the form of stews & soups… it’s everything warm & comforting like snuggling up in a blanket just out of the dryer.  it’s about indulging those cravings that would seem obscene in summer months when skin is bared… because, as my husband says, a little extra weight in the cold months is just a winter coat.

on the weekend i woke up with a very specific craving for chicken casserole that my mom used to make when i was a kid.  this recipe is a classic “soup can” kinda recipe.  quick & easy and oh-so yummy to me. and it’s a one dish recipe, which is always a selling feature for me.

here’s the bones of it, as made for 2 people:

3/4 cup uncooked rice
1 can of cream of chicken soup
1 soup can of milk
2 chicken breasts, raw
1 crown of broccoli, chopped into bite size-ish pieces
1/2 cup shredded cheese
1/2 cup breadcrumbs
2tbs melted butter

now, here’s what i did to make it fun…

square casserole dish – throw the rice in the bottom.  add the soup & milk, whisk together… season.  i used a little dijon mustard, some garlic powder (lazy) and some ancho chilli.  stir to combine well.
layer the broccoli over the soup mixture, lay the chicken breasts on top and cover with cheese (i used slices of cheddar because they were handy, and again, i was lazy)
combine the breadcrumbs & melted butter, sprinkle over the top
bake at 400 for 45 minutes.