Wednesday, February 3, 2010

Cheesy Broccoli and Rice with Chicken

As I continue in my quest to fill up my freezer with made-from-scratch ready-made meals, I think I'm finding my rhythm and what works for me. I don't think I will ever do a OAMC (Once a Month Cooking) session but I will be doubling and tripling my recipes as I go along making meals and snacks for my family. In the picture above I have a Cheesy Broccoli and Rice with Chicken Casserole ready for the freezer. It really helps me to label exactly what is inside the dish, the date of when I put it in the freezer, and directions on heating it up. It's a make-over recipe from a more common recipe made with canned soup, white rice, and processed cheese. I instead used my homemade cream of chicken soup, brown rice, cheddar cheese, and homemade chicken broth. Just about all of the ingredients used in this recipe can be made ahead of time and frozen as well, and when you are ready to make this casserole, just mix everything together.
This picture is the one that was to go right into the oven. And here's the recipe that I used, which is adapted from Amy:
Cheesy Broccoli and Rice with Chicken
2 cups cooked brown rice (I make lots of this at once and freeze in small baggies)
2 cups cooked, diced chicken (I usually have cooked chicken waiting for me in my freezer)
2 cups chopped fresh or frozen broccoli
1 cup cream of mushroom or cream of chicken soup (I make at least a double recipe and again, freeze it)
1 cup shredded sharp cheddar cheese, plus more for sprinkling over the top
1 1/4 cups milk or chicken broth
1 teaspoon salt
1/2 teaspoon pepper
1 cup bread crumbs
Mix together in a large bowl. Pour in a 9 x 13-inch pan. Bake at 350 degrees for 20-30 minutes or until bubbly.

Here is my recipe for Homemade Cream of Chicken Soup adapted from Tammy's recipe.

Yield:
3 cups (about 2 cans)
Ingredients:
1 1/2 cups chicken broth*
1/2 teaspoon poultry seasoning
1/4 teaspoon onion powder**
1/4 teaspoon garlic powder***
1/8 teaspoon black pepper
1/4 teaspoon salt (or less; taste to test)
1/4 teaspoon parsley
dash of paprika
1 1/2 cups milk
3/4 cup flour
1. In medium-sized saucepan, boil chicken broth, 1/2 cup of the milk, and the seasonings for a minute or two (longer if using fresh onions or garlic).
2. In a bowl, whisk together the remaining 1 cup of milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.
Additional Notes:
*I use the broth from my oven-roasted chicken. Refrigerate broth and then take fat off the top and save it for sauteing vegetables in! You can also use chicken bouillon + water for your broth.
**Or, diced onions (boil with broth for a few minutes)
***Or, fresh minced garlic (boil with broth for a few minutes)
Preparation Time:
5 minutes
Cooking Time:
10-15 minutes

3 comments:

Debbie J said...

I agree with you that I don't think I'll do the once a month thing, just double recipes now and then. This one sounds yummy!

Alicia, The Snowflake said...

I told you I'd come! When I grow up, I want to be just like you. Well, maybe I can't be just like you. But I am enjoying learning from you. Thanks for being the Titus 2 Woman!

Laura said...

sounds great!! I love this new blog!! Keep it up!