It's been too long since I had a new recipe to share! This past week has been full of chaos and unexpected expenses, so I've been cooking really quick and easy food like tortellini or grilled cheese and tomato soup because I haven't had the time for anything more complicated. Also, my husband was gone this past weekend and I usually eat simple things like soup and sandwiches when he's not around. I've still got a lot to do before Christmas, so here's a quick and easy recipe that makes enough for dinner with plenty of leftovers (at least it does when you're only feeding two people). This recipe is an amalgamation of many recipes I've seen before, and can easily be switched up depending on what protein, vegetables, soup, and cheese you have on hand.
Chicken, Broccoli, and Rice Bake
1 can (12 oz.) evaporated milk
4 oz. cream cheese
1 can (10.75) oz. condensed cream of chicken or cream of broccoli soup
1/2 cup water
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
16 oz. bag frozen broccoli, thawed
2 cups cubed cooked chicken
1 1/2 cups instant brown rice
1/2 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1. Preheat the oven to 350 degrees. Grease a 13x9 baking dish.
2. Combine evaporated milk and cream cheese in baking dish, whisking until smooth. Add soup, water, garlic powder, and black pepper; mix well. Add vegetables, chicken, and rice; stir to combine. Cover tightly with aluminum foil.
3. Bake for about 60 minutes or until rice is just a little underdone. Remove foil and top with cheese. Continue baking, uncovered, for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for a few minutes before serving.
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