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Chicken, Broccoli, & Rice Mix Casserole




Source of Recipe


My own with some assistance from Kraft.com


Recipe Introduction


I honestly don’t know if I’ll ever be able to duplicate this recipe again. I used some basic ratios from a recipe I found online at the Kraft website, but I changed so much. For one thing, it called for a 12-oz. jar of chicken gravy and 1 1/2 cups of shredded Italian 5 cheese blend. I used some leftover cheese sauce from when we made The Best Mac N Cheese that was in the freezer. I did thin it a bit with some chicken Bisto gravy. It looks odd because there are no seasonings called for, but there is plenty of seasoning in the rice mix.


List of Ingredients




3 cups shredded cooked chicken
2 cups cooked long grain & wild rice mix
2 cups chopped, thawed frozen or fresh broccoli
About 1 cup of “The Best Mac N Cheese” cheese sauce
Chicken Bisto (made up)
1/2 cup panko bread crumbs, approximately
1 Tbsp. butter, melted


Recipe



Heat oven to 400°F.

I partially cooked the frozen broccoli – about 1 1/2 minutes in the microwave. If I had used fresh, I would have blanched it for about 3 minutes. Heat the cheese sauce in the microwave to make it pourable.

Mix together the chicken, rice, broccoli, and cheese. If it is too tight make up some chicken Bisto gravy and use it to loosen the mixture. Spoon into an 8-inch square casserole dish that has been sprayed with cooking spray. Mix the panko with the butter and top the casserole. Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 to 15 minutes or until browned and bubbly.

Let sit for 10 minutes before serving.

Serves 6.