3 rice maker cups white long grain rice
2 C chicken broth
3 T olive oil
1 large onion
1 bulb garlic
1 rotisserie chicken
2 t Italian seasoning
2 t Italian seasoning
2 t thyme
1 t garlic powder
1 t pepper
2 10.5 oz cans condensed cream of chicken soup
1 C milk
8.6 oz sour cream
32 oz frozen chopped broccoli, thawed
4 C sharp cheddar, freshly shredded
4 T butter
1 1/2 C breadcrumbs
Preheat oven to 350.
In a rice cooker, combine rice and 2 T only olive oil.
Add broth until 3 C line, fill the steamer to 5, and cook rice.
Dice onion and sautée in 1 T oil on medium high about 15 mins.
Finely dice garlic, add to onion, and cook about 5 mins.
Turn off heat.
If warm, place chicken meat in a stand mixer.
Shred chicken on low speed and remove from mixer.
Otherwise, give it a rough dice.
Add Italian seasoning, thyme, garlic, and pepper.
Mix in chicken soup, milk, and sour cream.
Mix in onions and garlic, rice, broccoli and half of cheese.
Spoon into lightly greased lasagne pan.
Top with remaining cheese and bake 15 mins.
On stove top, melt butter and mix with crackers and top casserole.
Increase heat to 375 and bake an additional 10 mins.
Let rest 5 mins before serving.
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