CHICKEN BREAST BROCCOLI RICE CASSEROLE RECIPES

Steps:

• Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper in bottom of slow cooker.
• Pour in broth and stir until well combined.
• Add chicken to the slow cooker. Sprinkle chicken with additional black pepper.
• Cover and cook on high for 2 1/2 to 3 1/2 hours, until chicken is cooked through and rice has absorbed almost all of the broth. In my slow cooker this took 3 hours on high.
• When the slow cooking time is almost finished, cook the broccoli. You can steam it on the stove or in the microwave, or roast it in your oven. (It is also possible to cook the broccoli in the slow cooker by adding it on top of the rice and chicken during the last hour of cook time. If you slow cook the broccoli it will lose its vibrant green color. I get best results when I steam the broccoli on the stove.)
• When chicken and rice are done, remove chicken to a cutting board.
• Add the plain Greek yogurt (if using), Parmesan cheese and cheddar cheese to the rice in the slow cooker. Stir to combine.
• Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Stir and serve.

Steps:

• 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.