Ingredients:
4 teaspoons butter
1 cup chopped fresh mushrooms
1/2 cup chopped onions
1 lb boneless skinless chicken breasts ( cut into small pieces)
2 garlic cloves, minced
1 (10 1/2 ounce) cans cream of chicken soup
1 cup diced Velveeta cheese
2 cups cooked instant rice
1 (10 ounce) boxes frozen broccoli, cut, thawed, drained
1/2 cup sour cream
1/4 teaspoon ground black pepper
vegetable oil cooking spray
2 cups shredded cheese ( your preference)
Directions:
Melt butter over high heat, add chopped mushrooms.
Cook and stir for about 2 minutes.
Add onion and chicken pieces.
Reduce heat to medium high and cook until chicken is just cooked through.
Stir in garlic and cook for about a minute longer.
Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
NOTE: Instant rice makes this a quick and easy recipe.
Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
If you prefer other rice then make it ahead of time.
Servings: 8
Time preparation: 30 min.
Time total: 56 min.