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| Belle's Cookbook · Belle's Cookbook (III) · Belle's Cookbook (IV) |
| CHICKEN AND BROCCOLI CASSEROLE | |
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2 to 3 lb. boneless chicken breast (cut into strips) 2 tbsp. extra virgin olive oil 1 onion, sliced 3 cloves garlic, minced 1 (13 oz) can chicken broth 1 to 2 cups fresh or frozen broccoli 2 cups Minute Rice 1/2 - 1 cup sliced carrots 1 stalk celery, sliced 1 can water chestnuts, drained (optional) salt and pepper, to taste Brown chicken strips in olive oil. Add chopped onions and saute until translucent. Add minced garlic. Add chicken broth plus 1/2 can water. Bring to a boil; reduce heat. Add remaining vegetables and rice. Cover and simmer over low heat until vegetables are tender. Serve with hot rolls. Season with salt and pepper, to taste, or alternately with a little soy sauce and/or sweet and sour sauce. Can also be served over crisp chow mein noodles. Submitted by: Belle | |
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recipe reviews #58519
Nancy (Kentucky) says:
I made this tonight and it was wonderful, especially with the touch of soy sauce and the slicedd water chestnuts!!
#103194
Tracy O. (Ohio) says:
This was a big hit at a committee meeting at church. I had to share the recipe with 3 of the ladies. One of them hates soy sauce and she said she loved it so I must have added just enough for flavor but not so much that it overwhelmed it (it was 5 teaspoons).
I used half a can of water chestnuts and half a can of bamboo shoots. I did not add celery just because I did not have any at the time. When it said "cover and simmer until vegetables are tender" I ended up simmering it somewhere from 30-45 minutes. The liquid gets soaked up as it finished cooking so watch to make sure it doesn't scorch when it gets close to being done.
It worked out perfect for me though, I cooked it in the church kitchen and it was smooth sailing. :-)
I used half a can of water chestnuts and half a can of bamboo shoots. I did not add celery just because I did not have any at the time. When it said "cover and simmer until vegetables are tender" I ended up simmering it somewhere from 30-45 minutes. The liquid gets soaked up as it finished cooking so watch to make sure it doesn't scorch when it gets close to being done.
It worked out perfect for me though, I cooked it in the church kitchen and it was smooth sailing. :-)
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