|This 15-minute dish is excellent for |
using up leftover chicken or turkey...
Prep/Cook: about 15 Mins.
Posted by Sandra
2 bags of boil in bag rice (recommend Uncle Ben’s)
2 tablespoons light olive oil
1/2 onion, diced
1 bunch of broccoli, cut into small florets
¼ teaspoon each of onion and garlic powder
pinch of red pepper flakes
kosher salt and ground pepper, to taste
2 cups cooked chicken, cubed
1 (10.75 oz.can) low-sodium condensed cream of chicken soup (recommend Campbell’s Healthy Request)
1/2 (empty soup) can of milk
1 teaspoon dried parsley
2/3 cup cheddar cheese, shredded
Bring 8 cups water to a boil in a 4-qt. saucepan, and add bags of rice, and boil, uncovered for 12 minutes.
Meanwhile, heat a large skillet with the olive oil over medium heat. Add the onion, broccoli florets, garlic and onion powder, red pepper flakes, and saute until onions are translucent and the broccoli florets are crisp-tender, about 5 to 7 minutes. Add the chicken cubes; stirring to combine. Add can of cream of chicken soup, milk, and dried parsley; mixing to combine. Add the shredded cheddar cheese, and fold, just until melted. Taste for seasonings, and add additional kosher salt and ground pepper, if desired.
Rice should be done right about now, so using tongs remove the bags of rice, and drain. Cut open bags, and place rice onto a serving platter while fluffing with a fork, and top with cheesy chicken sauce – Enjoy!