My Favorite (Easy) Dinner Recipe

I would like to share with you one of my absolute favorite recipes. It came from my mom and it has become a staple at our place. It is SO easy and so delicious. You have probably seen similar recipes out there but I promise this one is awesome. Also, it produces great leftovers, which makes mornings even better when we are trying to put together lunches for work.

I'm going to give you the exact measurements for the ingredients, but usually I just guesstimate because most of them don't really matter. Also, sometimes I'll throw in some other left over veggies with the broccoli, like peas or carrots just to get rid of other leftovers in the fridge. Also, leftover chicken and rice make this recipe even easier.

*This has been waiting to be posted for a couple weeks...I was hoping to get a picture of it but the one I took looks bad, so just trust me, it's good!*

Cheesy Broccoli Rice Casserole

Ingredients:

12-16 oz broccoli (frozen or fresh)
4 oz can of mushrooms (I hate mushrooms so I always leave this out, but it's there for you crazies who like them!)
1/2 cup chopped onion (If I don't have an onion, I just sprinkle some minced onion or onion powder)
1 can cream of chicken soup
2 Tbsp milk
3 oz Velveeta (feel free to cut off a little too much...I usually do)
2 cups cooked rice
1 cup diced chicken (1-2 chicken breasts)
Breadcrumbs or a box of stuffing mix

Directions:

*Preheat oven to 350 if you use stuffing

1. Start by cooking your chicken if you aren't using leftovers. I just throw a frozen chicken breast in some boiling water and let it go while I do everything else.

2. Then get the rice going. I always forget to start my rice early and then I have to stand around the rice cooker waiting for it to pop. Someday I will remember to buy Minute Rice.

3. Steam the broccoli. I'm lazy and throw the broccoli in a bowl with a little bit of water, cover it with a plate and cook it in the microwave for 5-7 minutes until it's soft.

Meanwhile...

4. Make the sauce. Sautee the onions and mushrooms over medium heat with cooking spray. Add soup, cheese, and milk. Stir until the cheese melts. Once the chicken is cooked, shred/chop it up and toss it in with the sauce.

5. *Optional Step* Make your stuffing. Cook according to the directions on the box. I just leave out the butter/margarine to save a few calories and fat.

6. Layer! In an 8x11 pan, put the broccoli and other veggies down first, then cover that with rice, then pour the sauce over all of that and spread it around. If you chose to make stuffing, which I highly recommend, put that on top of everything else. Bake it at 350 for 30 minutes. If you chose breadcrumbs, just sprinkle some on top and serve! No baking necessary with the breadcrumbs, as long as everything was made fresh.

Enjoy! I probably make this at least once a month. Give it a try!