Improved chicken, broccoli & rice

This recipe draws on a flavor palate straight from my childhood. One of my favorite dishes was this chicken, broccoli, and rice dish that a mom always brought to our musical rehearsals. [oh yeah, I was a drama kid]. The recipe called for canned cream of *lord knows what* soups. Another variation echoes my college years and involves a mysterious powdered broccoli & cheese packet.

I like to think of this as a new and improved chicken, broccoli & rice dish that has ingredients I can feel much better about. It’s also a one-pot-wonder meal, which is always worth points in my book.

a grown up remake of a childhood favorite

a grown up remake of a childhood favorite

  • 1 lb chicken breast- diced
  • 2 c rice
  • 2 c chicken broth
  • 1 chicken bouillon cube
  • 1/3 c mozzarella
  • 2 slices American cheese
  • 1 brick frozen diced broccoli, thawed
comfort food without the processed canned soup

comfort food without the processed canned soup

Cook chicken in large skillet with your favorite seasoning blend (mine is always garlic powder, onion powder, and black pepper), and a touch of olive oil. Once chicken is slightly browned, set aside on a plate. Pour broth to deglaze skillet, and then bring to a boil with bullion cube. Add rice, cook until soft. Add in broccoli and cheese. Top with chicken. Cover and let warm through- stir and serve.

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