Things You'll Need:
- Fresh or 2 bags of frozen broccoli
- 4 Skinless chicken breast
- Rice
- 1 Block of cheddar cheese
- 2 Cans of cream of mushroom
- soup
- Onion powder
- Seasoned salt
- Garlic salt
- Black pepper
- ½ Chopped onion
-
Step 1
1. Season the chicken breasts on both sides with onion powder, seasoned salt, garlic salt, and black pepper
-
Step 2
2. Place in a pan greased with vegetable oil, and bake or broil in the oven on 375 degrees for 1 hour and ½. For a crispier chicken, place it on Broil, and for a more tender chicken, place it on Bake.
-
Step 3
3. Boil your rice until it is cooked.
-
Step 4
4. Boil frozen or fresh broccoli. Fresh broccoli will take longer. Chop fresh broccoli after it is cooked.
-
Step 5
5. Once chicken is cooked, cut it in to ¼s. Then, place into the blender or food processor to grind it up in smaller pieces. DO NOT let the chicken get too fine. Small, stringy pieces are what you want.
-
Step 6
6. Use a food processor or a blender to chop your onion very finely.
-
Step 7
7. Mix the chopped onion and the chopped broccoli into the cream of mushroom soup in a small saucepan. Season the mix with garlic salt, onion powder, and black pepper. Let it cook on medium high. Keep stirring until it isn’t as chunky. You want it to be a soupy texture.
-
Step 8
8. Pour the chopped chicken and the soup into a pan of rice. Stir until it is completely even.
-
Step 9
9. Season with onion powder, black pepper, and garlic salt, all sparingly.
-
Step 10
10. Stir in about four pinches of shredded cheddar cheese.
-
Step 11
11. Cut the block of cheese into thin slices. Cover the casserole mix with only one layer of the thinly sliced pieces of cheese.
-
Step 12
12. Place the casserole in the oven on 250 degrees for 15 to 20 minutes.
-
Step 13
13. For a spicier taste, serve with Louisiana-style hot sauce.
