Serves 12
Directions
- 1Combine rice, chicken broth and water.
- 2Set it aside to cool off once rice is done.
- 3Add bag of broccoli.
- 4Mix it well.
- 5Season with garlic and herb, pepper, garlic powder and chicken seasoning.
- 6Mix in half of the cheddar cheese.
- 7Season chicken with all the seasonings shown in the beginning and use an oil of your choice to bind the seasonings.
- 8Add 2 Tbsp of butter in the pan.
- 9Cook each skinless boneless chicken thigh on each side for 5-6 minutes.
- 10Add 1 cup of chicken broth to deglaze the pan.
- 11Add 2.5oz cream cheese.
- 12Add 3 10.5oz cans of cream of chicken.
- 13Add 1/2 pint of heavy cream.
- 14Add 2 spoonfuls of sour cream.
- 15Season with garlic powder, paprika, salt and pepper.
- 16Add whole 8oz of sharp cheddar cheese.
- 17Add the rest of the 1/2 cup of chicken broth.
- 18Dice the chicken breast.
- 19Add the diced chicken to the rice broccoli mixture.
- 20Mix the creamy sauce to the casserole.
- 21Use the other half of the cheddar cheese.
- 22Add parsley flakes.
- 23Cook uncovered at 375 degrees for 25 minutes and cook on low broil for 5 minutes.
Ingredients
- 2 cups rice
- 2 cups chicken broth
- 2 cups water
- 1 bag broccoli florets
- garlic and herb
- pepper
- garlic powder
- chicken seasoning
- 0.5 cheddar cheese
- 2 Tbsp butter
- chicken thighs
- paprika
- tiny bit smoked paprika
- garlic and herb
- garlic powder
- onion powder
- chicken seasoning
- olive oil
- 1 cup chicken broth
- 2.5 oz cream cheese
- 3 10.5 oz cans cream of chicken
- 0.5 pint heavy cream
- 2 spoonfuls sour cream
- garlic powder
- paprika
- salt
- pepper
- 8 oz sharp cheddar cheese
- parsley flakes
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