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.
- 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
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.