Well, I think we are on the mend. I still have a house of runny noses and coughs, but all seem to be feeling a little better. Amazingly, I still have not yet to get this.....although, I'm probably setting myself up just typing this, so I'm sure my time is coming!
I made some colors changes to my site last night. I personally feel you can read it better without the dark colored background. What do you think? Someday I'll make it really pretty, I promise!
So, since over half the house was still sick, I made a comforting casserole the other night. I have made this dish probably 50 times in the last few years, as it is always a hit, easy to throw together, and tasty on the palate.
I know not everyone is a fan of casseroles, but we love them. A one pot meal, can't be that! You get your veggies, meat and starches all in one dish. And as long as you don't eat half the pan (um...husband), they can be somewhat healthy, depending on what you put in them. Here's our take on the other night's version!
Creamy Chicken Broccoli Casserole
2 boneless, skinless chicken breasts
2 cups brown rice
1/2 bag of frozen broccoli florets
1 can 98% FF, low sodium, cream of mushroom soup
1/2 c. skim milk
1 c. shredded cheddar cheese
1 T. minced garlic
1 t. parsley
1/2 broth (from cooking chicken in)
salt/pepper to taste
Cook chicken breasts in boiling water along with the garlic. Once cooked through (probably 15 minutes, depending on size), take out of water and let cool. Once cool, shred with two forks. Meanwhile cook rice as directed. In large bowl combine frozen broccoli, soup, milk, broth, cheese and spices. Add chicken and rice to combine. Spray casserole dish and spread mixture in pan, cover with foil. Bake at 375 degrees for 20 minutes covered. Remove foil and bake another 15 minutes until brown and bubbly.