Monday, March 31, 2014

Chicken, Rice, Brocolli Bake

Leaving all the creamed soups behind... this casserole is the yummiest version I've ever tasted.  Since we are a whole-food-family - simple yummy flavors without mask are very important...

3 cups cooked rice (I used basmatti)
1 head of brocolli florets, blanched
1.5 cups soft cheese (I used mont. jack)
1/4 cup cilantro, chopped
1 cup milk (I used almond)
1-2 cups cooked chicken, chopped
1/2 cup parmesan regiano cheese

Mix all ingredients in a large bowl and transfer to a 9x13 baking pan.  Bake at 375 for 15 minutes if your rice and chicken are freshly cooked - 30 minutes if you're using refrigerator temperature ingredients.  No need to cover.  Serve while hot.  4-6 servings.


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