Chicken Broccoli and Rice Casserole

Hope you had a great weekend! Eric worked, and I did a whole lot of nothing…actually that’s a lie, I have been watching so much Netflix! Y’all, I am addicted to Scandal! Holy moly, I only have 4 episodes left of season 5 and because Kerry Washington is having her baby, it won’t be back on until January. I really don’t know what I’m going to do, and I really don’t know how I just discovered this show! Since Eric and I have been married (six months, next Monday), we have watched twelve season of Grey's Anatomy, five season of Friday Night Lights, and five seasons of Scandal…We have got to get a life. I can’t believe I just admitted that! I am super excited though that all the fall shows start back next week! The DVR is set!

I tried a new recipe last night, and Eric and I loved it!!! If you have ever had Stouffer’s Grandma’s Chicken and Rice, you will love this too! It was super easy to make and way healthier than Stouffer’s! I didn’t change anything in this recipe except I used Healthy Request 98% Fat Free Cream of Chicken. The recipe just called for the original Healthy Request Cream of Chicken. Eric and I are both having left overs for lunch today. I’m a bit of a diva and don’t really do left overs, but I’m looking forward to my lunch today.

I am sorry I have been MIA. Just seems I have been busy…don’t really know with what, but I haven’t been cooking as much at night! I will be back in full swing this week. I have a really yummy baked spaghetti recipe to share with you. I mean who doesn’t love spaghetti?

Ingredients 

4 cups fresh broccoli florets

1 pound boneless, skinless chicken breasts

1 (10.5-ounce) can Campbell’s Healthy Request 98% Fat Free cream of chicken soup

⅓ cup plain 0% Greek yogurt

¾ cup fat-free milk

½ teaspoon salt

½ teaspoon black pepper

2 boil-in-bags Uncle Ben’s Brown Rice

1 cup shredded reduced-fat cheddar cheese 

¼ cup panko bread crumbs

Instructions

• Preheat the oven to 350° F. Spray a 13x9-inch baking dish with nonstick cooking spray and set aside.
• Bring a large pot of water to a boil over high heat. Add the broccoli and blanch for 1 to 2 minutes, until it is bright green. Remove the broccoli with a slotted spoon and set aside.
• Add the chicken to the water and bring back up to a boil. Cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken breasts and set on a plate to cool. When cool enough to handle, shred the chicken breasts with a fork.
• Cook the rice according to package directions.
• In a large bowl, mix the soup, yogurt, milk, salt, and pepper. Add the chicken, broccoli, rice and ½ cup of the cheddar. Use a large spoon to stir and combine, making sure the soup mixture evenly coats all of the ingredients.
• Transfer the chicken and rice mixture to the prepared baking dish. Top with the remaining ½ cup cheddar and the panko.
• Bake uncovered until the cheese is melted and the casserole is heated about 20 minutes.

Original Recipe- http://www.skinnymom.com/recipe-easy-chicken-and-rice-casserole/

Happy Eating!