Ingredients
3 boneless skinless chicken breasts, cooked & cut into chunks
1 (14 oz) box instant brown rice
4 cups water
½ medium onion, minced
¼ cup Land O’ Lakes butter
1 Tablespoon dried sage
1 Tablespoon dried parsley
1 teaspoon salt
½ teaspoon dehydrated minced garlic
1 (26 oz) can Campbell’s cream of chicken soup
3 cups frozen broccoli florets
½ cup Daisy sour cream
½ cup Borden heavy cream
1 cup McArthur milk
2 cups extra sharp cheddar cheese, grated
Instructions:
Preheat oven to 350 degrees.
Roast chicken breasts, or cook by your favorite method. I roast large batches in the crock-pot and then divvy it up in different meals throughout the week.
Bring the water, butter, sage, parsley, garlic, onion and salt to a boil in a large pan or dutch oven.
Add the entire box of brown rice and return to a boil.
Once rice is boiling, cover the pan and reduce heat to medium/ low.
Cook until rice has absorbed all the liquid — 5 to 10 minutes depending on your range.
Remove lid and add soup, sour cream, cream, milk, cheddar cheese, broccoli and chicken chunks.
Stir to combine.
Place, uncovered into preheated oven and bake for 30 minutes or until heated through and cheese is melted.
From: tasteerecipe
