3 skinless, boneless chicken breasts, cooked & chopped
2(10ounce)packages frozen chopped broccoli, cooked
3 cups cooked rice (I use organic long-grain mixes of different sorts, but you can use any kind really)
1(10ounce)can cream of chicken soup (or you can use 2, 6oz. 98% fat free, cans) ;)
2 1/2 cups shredded (low-moisture, part skim) ;) mozzerrella cheese (set aside 2/3 cup)
1/2 cup sour cream (I use fat free) ;)
1 cup milk
salt, pepper to taste
2 bouillon cubes
2 TBS. margarine or butter (I use Smart Balance) ;)
Preheat oven to 350. Cook the chicken in the salt & pepper (and I add garlic and a bit of oregano to our family's taste)in a little olive oil in the pan and cut into bite sized pieces. Boil the broccoli and drain water (set aside). Cook the rice, adding into it the margarine and bouillon cubes. While the rice cooks, stir together the chicken soup, sour cream, milk and 2/3 cup cheese (make sure it's not too thick; if it seams that way just add some more milk. By now I don't messure it when I make it cuz I know how moist our family likes it. Just remember that the milk will be all the miostness in the whole).
Get a deep dish, alluminum or glass, it doesn't matter. Scoop rice in (should be about 1/2 in. thick, or so, just not too thin a layer). Then the chicken topped with half of the cream soup and cheese mixture, divided evenly over it all. Distribute the broccoli over the chicken and rice and pour the rest of the soup mix over that. Sprinkle with remaining cheese (might need more or less, it's up to the liking). Bake only untill the cheese is golden around the edges.
Recipe by Lydia Berg
(pictured below in previous post)