Christi's Chicken Broccoli Rice

This is a new recipe I made up tonight, based on part of an old recipe. Yes I know there was already a recipe posted on here for this, but every time it wasn't just "right" so I tried something different tonight and it came out perfect. So I am taking the old one down and posting this one in it's place. Jamie also has a recipe for this on the blog as well. ;-) 

Christi's Chicken Broccoli Rice

From: Me! 

3 boneless, skinless chicken breast; cubed

1 can cream of chicken soup

1 can cream of mushroom soup

3 cups minute rice

1 bag frozen broccoli

1 tsp parsley flakes

1 tsp basil flakes

1 tsp salt

1 tsp pepper

1 “shake” red pepper flakes

1 tsp onion powder

1 tsp garlic powder

1 tsp olive oil

water

preheat oven to 350

After cubing your chicken, place it in a pot and cover with water. Add olive oil to the water and all your seasonings. Boil until chicken is cooked through, about 30-45 minutes.

While chicken is cooking thaw broccoli in microwave, set aside.

Once chicken is cooked reserve 4-5 cups of the broth (depending on how creamy you want your rice- the more liquid the creamier it will be). Take out the chicken and set aside, pouring the reserved cups back into the pan. Now add your soups and bring back to a boil. Once broth is boiling remove from heat and add rice. Then add back in the cubed chicken and your thawed broccoli, salt and pepper again to taste if needed. Stir together and pour all into a 9x13 pan. Place in oven and bake at 350 for 45 minutes or until the rice is cooked.

You can add any seasoning you like to your broth to change the flavor to your tastes, and you can also add in your favorite cheese. Just add the cheese about 5-10 minutes before you are ready to take the casserole out of the oven.