Condensed Soup-Free Chicken and Rice Casserole

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Ingredients:
1 cup (when raw) brown rice
1 cup (when raw) quinoa
1 cup sour cream
1 cup chicken broth
2 cups + 1/2 cup shredded sharp cheddar cheese
1/2 onion diced and sauteed
1 head of broccoli, finely chopped
1/2 head of cauliflower, finely chopped
2 lbs cooked and diced chicken
1/3 cup Italian bread crumbs

Recipe: cook 1 cup brown rice and 1 cup quinoa in a pot according to instructions. In a 9×13 baking dish, combine the rice and quinoa, 1 cup sour cream, 1 cup chicken broth, 2 cups shredded sharp cheddar cheese, 1/2 onion–diced and sauteed until translucent, 1 head of broccoli–finely chopped, 1/2 head of cauliflower–finely chopped, and 2 lbs cooked and diced chicken. Season with generous salt, pepper, and a tsp of italian seasoning. Mix all ingredients well. Bake at 375 for 30 minutes. Remove from oven and sprinkle the top with a mixture of 1/3 cup italian bread crumbs and an additional 1/2 cup cheese. Broil for a minute or so to melt the cheese and toast the bread crumbs. Enjoy!

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8 Comments

  1. 1

    Congrats on your new website! I’ll be a frequent visitor! Recipies look amazing and just what us busy moms need, a simple delicious nutritious way to meal plan!! Thank you! Xx

    • 2

      Thanks so much! I’m so glad you’re loving it. You’ll have to keep me posted on how your dinners turn out if you try something! xo

  2. 3

    Question: What do you do with your leftovers? Or do your recipes cook only enough for one sitting. I know our families are similar size. Whenever I cook, it seems I make too much. (lol) Would you recommend I only cook every other day and do leftovers in between? This cooking thing is so new to me. ;)
    p.s. Awesome blog! I’m excited to get started on these recipes.

    • 4

      Hey Jen! I actually rarely have leftovers nowadays…the baby eats more than the older two combined and matt usually finishes it all up. When we do have leftovers, Matt and I actually just eat it for lunch ;)

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