I'm starting this out with my most requested recipe. This is most requested not because it is the best (although it is pretty darn good) but because it is what I have made the most often for other people, and because it appeals to just about everyone. Chances are if a friend of mine has had a baby in the past five years, I've made this for her sometime in those first few weeks when she doesn't have time or energy to cook. It's not the healthiest thing, but it's not horrible either. Enjoy!
1 lb cubed, cooked chicken
1 14 oz bag frozen broccoli florets (can also use fresh)
2 c cooked brown rice
4 T butter
1/2 c chopped onion
1 can cream of chicken
1 can cream of mushroom
1/4 cup mayo
2 t lemon juice
1 1/2 c shredded cheese (I usually use a Mexican blend)
1 t minced garlic
1/2 t thyme
1/4 c white wine
1/2 c dry bread crumbs
In a 9x13 baking dish, place frozen broccoli and then layer the chicken, then the rice. In a skillet, saute the onion in 2 T of butter. Add wine and garlic, cook for another minute. Add soups, thyme, lemon juice and mayo, mix well. Let it cook a few minutes on low to really let the flavors blend. Layer the sauce on top of the rice, then cover with cheese. Melt remaining butter, mix with bread crumbs and sprinkle on top.
Now, lick the pan because that sauce is GOOD!!
Bake at 350 for 35 minutes.
Total prep and cook time: less than one hour. To save time, cook the sauce at the same time you as the rice.
I'm not necessarily a great cook (I've had some miserable failures in the kitchen) but I'm always trying something new, particularly when people outside my family are going to eat it. This is where I will post my most recent successes as well as some old trusty favorites.