Cheesy Chicken Broccoli and Rice Casserole

Cheesy Chicken Broccoli and Rice Casserole

This cheesy Chicken Broccoli Rice Casserole is the EASIEST meal you'll make all week and is sure to become a new family favorite! Made with rotisserie chicken, this time-saving recipe is perfect for weeknights and is a hit with kids and adults alike!

 CourseEntree

 CuisineAmerican

 Keywordchicken broccoli rice casserole

 Prep Time5 minutes

 Cook Time30 minutes

 Total Time35 minutes

 Servings8

 Calories354kcal

 AuthorTrish - Mom On Timeout

Ingredients

• 2 cups of diced rotisserie chicken or any other cooked chicken}
• 2 cups broccoli florets broken down into bite-sized pieces
• 1 can cream of chicken soup can use low-sodium or Healthy Request
• 2 cups cooked rice
• 1 1/2 cups shredded cheese
• 1/2 cup mayonnaise
• 1/2-3/4 cup crushed corn flakes
• 2 tbsp butter melted

Instructions

• Preheat oven to 350 degrees. Combine all ingredients into a greased 9x13 baking dish. I use a 9x13 because we like extra room for our corn flakes {more crunch!} but this recipe will fit into an 8x8 or 9x9 baking dish.
• Mix up all the ingredients except corn flakes and butter right in the baking dish.
• Sprinkle the crushed corn flakes over the top of the casserole.
• Drizzle melted butter over the top.
• Bake for 30-35 minutes or until casserole is heated through.

Notes

Using Frozen Broccoli?

I used fresh broccoli but frozen broccoli but can be substituted as long as you thaw it first. 

Sourdough Naan Bread

 Ingredients:

1 cup sourdough discard

¼ cup plain full-fat yogurt

½ cup whole milk (or water)

1 ¾ - 2 cups White Kamut flour or 2 - 2 ¼ cups organic all-purpose flour

¾ tsp baking powder

½ tsp French gray coarse salt

 

1. Mix sourdough discard, yogurt, and milk. In a separate bowl mix the flour, baking powder, and salt. 
2. Using a dough hook or spoon, add the flour mixture to the discard and incorporate until it forms a nice cohesive dough. Turn out onto the counter and knead for five minutes.
3. Place back in the bowl and cover on the counter for 4-6 hours (this is forgiving and if it needs to be longer the dough will be fine).
4. Turn out onto the counter, cut the dough into four, and then eight triangles. Form into balls by pulling the outside into the center, then flip it over and using one hand, roll it around on the counter to create a tight ball. 
5. Preheat a 10”-12” cast iron skillet. Roll one ball out until flat and place it in the pan. Cook until the top begins to bubble - approximately 2-3 minutes, then flip. Repeat with each of the eight balls, rolling them out one by one just before placing them in the skillet. 
6. Place on a cooling rack. 

Trump Turkey Burgers

 BURGER PATTIES

2 tablespoons butter
1/2 cup finely chopped celery
3 Granny Smith Apples, peeled and very finely diced or shredded
1/4 cup thinly sliced green onions
4 pounds ground turkey breast or 85/15 turkey
2  tablespoons kosher salt
1 tablespoon black pepper
2 teaspoons tabasco sauce
1/2 lemon, zested then juiced
1/2 bunch parsley, chopped
1/4 cup Major Grey’s Chutney

BURGER SPREAD
3/4 cup mayo
4 tablespoons Major Grey’s Chutney

FOR ASSEMBLY
4–6 good quality hamburger buns
additional toppings as desired (lettuce, tomato, onion, cheese, etc.)

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Instructions

In a saute pan over medium-low heat, sauté the celery, apples, and green onions in butter until tender.  Let cool.  Place the ground turkey in a large mixing bowl.  Add sauteed items and the remaining ingredients.  Shape into eight 8-ounce burgers.  Refrigerate for 2 hours to firm.

To make burger spread, combine mayo and chutney and whisk until smooth,  Feel free to add more chutney as desired.

Season the turkey burgers with salt and pepper.  Place on preheated, lightly oiled grill.  Grill each side for 7 minutes until meat is thoroughly cooked to an internal temperature of 165 degrees.  Let sit for 5 minutes.

To serve, toast buns if desired and spread with sauce.  Add toppings as desired like greens, onion and tomato.

Try it with a side of Sweet Potato Fries, or some Grilled Corn on the Cob for a great (and healthy!) summer meal.

Raspberry Peach Freezer Jam

 

INGREDIENTS

• ▢2 cups mashed raspberries, about 3-4 6-ounce containers
• ▢1 1/2 cups mashed peaches, peeled (about 3-4 fresh peaches)
• ▢1 package Sure Jell Pectin
• ▢1 cup corn syrup
• ▢4 1/2 cups sugar

INSTRUCTIONS

• Mash (with a potato masher or if you don't want any chunks you can use a blender) and measure your fruit (dip peaches in boiling water for about 45 seconds to make peeling easier).
• Mix raspberries and peaches together in a large pot. Sift in the pectin a little at a time while stirring.
• Once all the pectin is mixed in, set a timer for 30 minutes and give the fruit a stir every 7-10 minutes.
• After the 30 minutes, mix in the corn syrup and then place the pot on the stove over medium heat. Stir in the sugar a little at a time and cook for about 5 minutes until the sugar is dissolved (when jam reaches 100 degrees F).
• Pour jam into clean plastic containers or glass jars.
• Jam lasts 1-2 months in the fridge and up to 1 year in the freezer.

Maple Whipped Cream

Ingredients

• 1 cup heavy cream cold
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract or ½ vanilla bean (seeds scraped)
• 1/8 teaspoon salt

Instructions

• Attach the whisk attachment to a standing mixer*1. Add all the ingredients into the bowl.Whisk in medium-low speed until foamy, about 1 minute. Increase the speed to high and whip until soft peaks form, 1-2 minutes.

Notes

1. Alternatively, you can whip it by hand (or with a handheld mixer). If you do so, it might take a few minutes longer.
2. This recipe makes 2 cups of whipped cream. If you want to half the amount, simply halve the ingredients and follow the instructions. Whipping times will not change.

*WONDERFUL on pumpkin pie