The F.U.N. Place Recipe Box Archives
Mom's Chicken and Broccoli Cheese Rice Casserole
My mother, the queen of the 20 minute dinner preparation, came up with this recipe. I thought I would pass it on.
Cook the rice and stuffing as recommended on boxes.
Pound the four chicken breasts to about 1/2 inch flat, and sprinkle with salt and pepper. In a lightly buttered 9x13 glass baking dish, lay out the flattened chicken. Spread broccoli over chicken. Layer the cheese rice over the broccoli. Combine soup with 1/2 can of water and pour over the layers. Top everything with a layer of the stuffing. Bake for 30-40 minutes at 375. Cover with foil for the last 15 minutes to make sure the stuffing doesn't get too crispy. This can be layered ahead of time and then cooked, or put in the freezer (without the stuffing) to be cooked later. You can also cook the chicken as strips in a wok, then cook the broccoli and rice together in a wok and pour in the soup. Layer everything in the same way with the cooked stuffing on top, and you don't have to bake, just serve! Serves 4 with left overs.
- 1 box of Cheese and Broccoli Rice
- 4 boneless, skinless chicken breasts
- 2 Cups frozen broccoli
- 1 can cheddar cheese soup
- 3 cups (or four servings) of Stovetop Stuffing (prepared)
- salt and pepper
Posted by Lori on January 11, 1999
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