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1
Blanch frozen broccoli in boiling water to thaw.
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2
(If you want your broccoli to come out crisp in the finished dish, boil only until thawed.
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3
I like mine on the soft side, so I cook it a little longer.)
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4
Prepare rice according to directions on box.
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5
Season chicken with seasoned salt and pan fry with a little non-stick spray until no longer pink in the middle.
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6
Remove from the pan and let the chicken rest for a few minutes, then slice/chop/shred depending on your preference.
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7
In a large casserole dish, mix the broccoli, rice, chicken, and soup together until thoroughly combined.
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8
Top with cheese and bake at 400 degrees until the cheese has melted, then top with croutons.
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9
Total baking time should be around 30 minutes, depending on the dimensions of your casserole dish (mine is very deep, so your mileage may vary).
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10
If you notice the cheese and croutons starting to burn, cover with aluminum foil to finish baking until heated through.
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11
This is a very versatile recipe.
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12
If youre short on time (as I usually am), you can use leftover rice from Chinese take-out and/or rotisserie chicken to speed things along.
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13
You can also change up the seasonings on the chicken, the variety of soup, the kind of cheese, etc.
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14
This recipe also works well with brown rice.
