In my hurry before I left town the other day, I got it in my head that I should fix dinner to leave for my family. You know how that goes: you’re convinced that, even though they often fix dinner on their own (I have older kids), that no one will eat anything at all unless you leave a complete dinner.
But, I really did have to get on the road, and there wasn’t a whole lot to eat in the house. However, I did have some chicken tenders, and broccoli-chicken and rice something another sounded good.
I was in a hurry, and I hate to cook rice and I didn’t really have time to do much with the chicken, so I decided to try my luck at throwing some things together that included uncooked rice.
1 med. onion, chopped
1/2 stick butter
6-7 chicken tenders
1 (10 oz.) package frozen chopped broccoli
1 c. quick cooking rice, uncooked
1 can cream of chicken soup
1/2 can chicken broth
1 1/2 c. shredded Cheddar cheese
1/2 c. water
Place chicken tenders in lightly greased casserole dish (I put them in whole, I just didn’t have time to slice and saute them or anything)
Saute onion in butter
Add broccoli, rice, soup, chicken broth and cheese. Mix well.
Pour over chicken and top with crackers.
Bake 40 minutes at 350 degrees.
Even though I put it in the oven and ran, it turned out quite well. It was more like a sauce over the chicken rather than a casserole, but it was a hit.
While making a broccoli, chicken and rice casserole isn’t exactly revolutionary, I’m not always good at just putting things together (I’m learning, though) rather than following a specific recipe and I was glad to find something that only took me a few minutes assemble and didn’t involve cooking the rice.