Thursday, January 20, 2011

Broccoli and Rice with Chicken

Inspiration for Broccoli and Rice with FriChik came from this thread on the Garden Web Cooking Forum:   Anyone have a good broccoli-rice casserole recipe?


6-8 large broccoli florets
1/4 cup onion, finely chopped
2 large cloves garlic, finely chopped
1-2 stalks celery, thinly sliced
2 Tbs butter
2 Tbs flour
3/4 cup water
1/4 cup powdered milk
2 Tbs sour cream
1/2 tsp dill
salt and pepper
1 cup cooked rice (optional)*
3 pieces Worthington canned FriChik, small dice, reserve liquid

  1. Clean broccoli florets and cut into small stems.  Boil for 2 minutes. Drain and rinse with cold water to stop cooking.
  2. Saute onions and celery in butter until clear but not browned.  Add garlic and saute 30 seconds.
  3. In a measuring cup combine water, reserved liquid from the chicken, powdered milk and sour cream. Mix well.
  4. Coat skillet mixture with flour.  Cook and stir 1 minute.  
  5. Add liquids to the skillet all at once and stir until combined.
  6. Sprinkle dill, salt and pepper (to taste) over the sauce.
  7. Add chopped FriChik, cooled broccoli and rice*.  Combine well.
  8. Can be served over a variety of things: whipped potatoes, biscuits, english muffins...
    We had it over buttery fresh herb croutons.  
Recipe made enough for supper. We also had carrot and raisin salad.

*If not using cooked rice, I would increase the amount of chicken and broccoli by half.

1 comment:

RHome410 said...

I've never thought of serving anything over croutons, we just have them on top of things! Sounds delicious.