Ingredients
- 3 heads broccoli, cut into florets and small pieces
- 2 cans cream of mushroom soup
- 1 can chicken broth
- 2 sprigs thyme
- 6 ounces sharp cheddar grated
- 1/2 onion very thinly sliced
- 3 cups cooked brown rice
- 1 bunch scallions chopped
- 1 small squash diced
- 2 cooked chicken breasts, diced
- 1 tbsp melted butter
- 3/4 cup panko
Directions
1. Preheat oven to 375F
2. Steam broccoli 2 minutes, then rinse in cold water
3. Heat cream of mushroom and chicken broth in microwave for 3 minutes, then whisk until smooth
4. Combine broccoli, soup, thyme, cheddar, onion, rice, scallions, squash and chicken in a big bowl, mix well. Pour into casserole dish
5. Melt butter and combine with panko - spread evenly on top
6. Put in oven for 20 minutes, if top not well browned, turn oven to 425F and bake for additional 5 minutes.
- 3 heads broccoli, cut into florets and small pieces
- 2 cans cream of mushroom soup
- 1 can chicken broth
- 2 sprigs thyme
- 6 ounces sharp cheddar grated
- 1/2 onion very thinly sliced
- 3 cups cooked brown rice
- 1 bunch scallions chopped
- 1 small squash diced
- 2 cooked chicken breasts, diced
- 1 tbsp melted butter
- 3/4 cup panko
Directions
1. Preheat oven to 375F
2. Steam broccoli 2 minutes, then rinse in cold water
3. Heat cream of mushroom and chicken broth in microwave for 3 minutes, then whisk until smooth
4. Combine broccoli, soup, thyme, cheddar, onion, rice, scallions, squash and chicken in a big bowl, mix well. Pour into casserole dish
5. Melt butter and combine with panko - spread evenly on top
6. Put in oven for 20 minutes, if top not well browned, turn oven to 425F and bake for additional 5 minutes.
