Made this up when we were first married with many variations. I will put our (version now) and the original version I had 5 years ago...almost 5 years ;)
Prep time: 45 minutes
Cook time: 45 minutes
1-2 lb of fully cooked shredded or cubed chicken breast
1 1/4 C cooked brown rice
1 can Cream of Chicken (or low sodium can)
3/4 C Mayonnaise (or Plain Greek Yogurt)
1 1/2 C Frozen Broccoli chopped Florets
6 oz Shredded Cheddar Cheese (or Pepper-Jack for a little more kick)
1 Tbs minced Garlic (or 1 1/2 Tbs depending on your Italian side)
2 tsp Onion Powder
1 tsp Parsley
Crushed Corn Chex (optional)
Directions:
1. Cook the chicken and the rice then set aside
2. Shred cheese if not prepackaged that way
3. Preheat Oven to 350
4. Mix all ingredients (except the Chex) into a large bowl
5. Place mix into a 13x9 glass casserole dish and spread evenly
note - may have some mix left depending on your exactness to the recipe. I put
leftovers into an 8x8 pan and freeze for later
6. Bake with foil for 45 minutes
7. Set to cool
8. Crush Corn Chex and spread evenly on top of the casserole
makes 6-10 servings depending on portions
note - we found this tastes even better the second day
This sounds so good! I've never thought of putting chex on top of casseroles. I've done corn flakes...but chex are so much yummiest as a cereal.
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