Have you ever stared at your kitchen cabinets and fridge that are FULL of food, yet you say, “URGGGGH WE HAVE NOTHING TO EAT.” I feel like I get in a food rut where I just make the same meals over and over again. And that starts to get old. I mean, sure, they’re DELICIOUS MEALS (you know, because I make them :)), but still… a little variety every now and then is nice. Right?!
Well, the other night I was really wanting something DIFFERENT. Something I never make. So, I wanted to make some kind of cheesy chicken casserole. And I started pulling ingredients out of my cupboards and this dish started taking form. It ended up being more of a chicken / broccoli casserole with a zingy twist! Well, however it ended, it ended deliciously.
Without further rambling from me, here’s the recipe (as best I can estimate what I used):
In a large skillet, cook the cubed chicken in the olive oil, garlic, salt, pepper, and rustic rub. After the chicken has started to turn white on all sides, add the hot sauce or Frank’s Red Hot and coat the chicken.
In a separate pot, cook the rice in the chicken broth and water. Set aside.
As the chicken cooks, add in the frozen corn, frozen broccoli. Once the chicken is MOSTLY cooked all the way through, add in the heavy cream and cream cheese. You can also add in some shredded cheese if you like. Mix the chicken, corn, broccoli, cheese, cream, etc. mixture all together until the chicken is cooked.
In a greased baking dish, spread the rice across the bottom. Then, pour the chicken mixture on top of the rice. Then top with shredded cheese.
Bake at 375 degrees for 25 minutes or until the cheese and mixture is bubbling.
Serve with some garlic bread or other veggies and enjoy!