Chicken-Rice-Broccoli Diven Casserole

I found this Chicken Divan Casserole recipe and tweaked it make a smaller/healthier portion
for Joe and I without a week’s worth of left overs. I have tons of (parenthesis) with this recipe, fair warning.
Ingredients:
  • 1 cup dry rice = 2 cups steamed rice (I use organic long grain basmai brown rice)
  • 1/2 bag shredded cheese
  • 2 1/2 cups chicken (free range chicken, boiled, then shredded or rotisserie chicken)
  • 2 small bunches of broccoli (steamed)
  • 1/4 cup chopped onion (remember that I chop lots and freeze then in individual 1/2 cup portions to make life easier…. this is that time to use it)
  • 1 garlic clove (or a few shakes of granulated garlic powder… different than regular garlic powder, this is perfect in a hurry)
  • 1 can of cream of chicken soup (I use Pacific Natural Foods organic, instead of the cambells-crazy-amount-of-salt stuff)
  • 1/4 cup sour cream (I LOVE wallaby european style organic sour cream, awesome consistency)
  • 1/4 cup milk
  • salt/pepper… cayenne pepper to taste
  • **Optional: I put in 1/2 cup pureed Butternut Squash, remember I also have that steamed/frozen and ready to go.
Directions:
  • Steam rice and broccoli
  • Boil, shred the chicken or rotisserie
  • Put all ingredients together in a square 7×7 Pyrex
  • 350 for 30 mins, add more time if not bubbly
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