Chicken Velvet with Broccoli
Feb. 9th, 2015 05:10 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
creative_cooksChicken Velvet with Broccoli
2 cups uncooked brown rice (not instant rice)
2 cups Colby cheese, shredded, divided
1-1/2 cups Velveeta cheese
Sea salt and fresh cracked pepper to taste
1 can (10.5 ounce) cream of chicken soup
1 can (10.5 ounce) cream of onion soup
3/4 cup cream
1 teaspoon ground sage
2 teaspoons ground thyme
1/2 teaspoon curry
1 teaspoon onion powder
Dash garlic powder
Dash cayenne pepper
1 cup sweet yellow onion, chopped and sautéed
3 cups chicken broth (or water with chicken bouillon)
1 pound frozen chopped broccoli
4 tablespoons butter
4-6 boneless, skinless chicken thighs cut into pieces
Preheat oven to 350 degrees. Spray 9 x 13-inch casserole with cooking spray. Melt 4 tablespoons butter and mix with soups, sautéed onion, cream, and spices; set aside. Layer rice; pour one cup broth or water over the rice; salt and pepper to taste. Top with 1-1/2 cups Colby cheese in casserole. Scatter pieces of broccoli over the cheese. Pour 1 cup broth or water over the broccoli. Salt and pepper chicken pieces and place atop broccoli. Scatter Velveeta over the chicken. Spoon soup mixture over the Velveeta and chicken. Pour remaining broth or water around the edges of the pan and/or gently atop the soup. Bake uncovered for 2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 cup to keep moist) Remove from oven, sprinkle with remaining Colby cheese; return to oven to allow to melt. Remove from oven and allow to rest for about 5 - 10 minutes before serving.
2 cups uncooked brown rice (not instant rice)
2 cups Colby cheese, shredded, divided
1-1/2 cups Velveeta cheese
Sea salt and fresh cracked pepper to taste
1 can (10.5 ounce) cream of chicken soup
1 can (10.5 ounce) cream of onion soup
3/4 cup cream
1 teaspoon ground sage
2 teaspoons ground thyme
1/2 teaspoon curry
1 teaspoon onion powder
Dash garlic powder
Dash cayenne pepper
1 cup sweet yellow onion, chopped and sautéed
3 cups chicken broth (or water with chicken bouillon)
1 pound frozen chopped broccoli
4 tablespoons butter
4-6 boneless, skinless chicken thighs cut into pieces
Preheat oven to 350 degrees. Spray 9 x 13-inch casserole with cooking spray. Melt 4 tablespoons butter and mix with soups, sautéed onion, cream, and spices; set aside. Layer rice; pour one cup broth or water over the rice; salt and pepper to taste. Top with 1-1/2 cups Colby cheese in casserole. Scatter pieces of broccoli over the cheese. Pour 1 cup broth or water over the broccoli. Salt and pepper chicken pieces and place atop broccoli. Scatter Velveeta over the chicken. Spoon soup mixture over the Velveeta and chicken. Pour remaining broth or water around the edges of the pan and/or gently atop the soup. Bake uncovered for 2 hours, checking water after 1 hour. (If water is absorbed before chicken and rice are completely cooked, you can add an additional 1/2 cup to keep moist) Remove from oven, sprinkle with remaining Colby cheese; return to oven to allow to melt. Remove from oven and allow to rest for about 5 - 10 minutes before serving.
