by Kathy Hamman Miller
For this oldie but a goodie, you can tell the grandchildren that it’s trees in cheese so you might have a chance of getting them to try the broccoli, or you can use frozen vegetables of your choice thawed and drained.
One Pot Chicken Broccoli Rice
3 large chicken breasts cut into 1 inch pieces
3 tablespoons butter or live oil
1 tablespoon Italian seasoning
1/2 medium onion diced
2 cups fresh broccoli cut into bite sized pieces.
3 cups chicken broth
2 cups uncooked long grained rice
2 cups shredded cheese of your choice
1 10.75 oz. condensed cream of chicken soup. (If you don’t have this on hand, you can use the Robin Hood “Thick” White Sauce recipe with a chicken bouillon cube in a submitted earlier recipe).
1/4 cup sour cream
In large pot over medium-high heat add butter and bring to a simmer. Add onion and sauté for 2 to 3 minutes.
Season chicken with salt and pepper and add to pot. Cook for 4-5 minutes or until there isn’t any pink showing.
Add rice, Italian seasoning of choice, chicken broth, and condensed soup. Cover with lid and turn the heat to low. Cook for 20 minutes stirring a couple of times in between.
Add in the broccoli, stir and cover, continue cooking for 7 to 10 minutes until you get the desired crunch of the vegetables you want and the rice is cooked and tender.
Remove from heat, stir in sour cream and one cup of the cheese. Once stirred in add the remaining cheese on top, cover with lid to allow the cheese to melt.
Enjoy
