Chicken Rice Casserole

 

Chicken Rice Casserole

• 2 Cups Chicken, Diced (precooked or leftovers)
• 2 Cups Broccoli, Diced
• 4 Cups Parboiled Rice
• 4 Cups Chicken broth
• 4 Cups Water
   

Chop leftover chicken up finely. Chop broccoli finely. Combine in a glass baking pan with 4 cups of parboiled rice. Add chicken broth- up to 8 cups worth to be absorbed by the rice. I like it a little less chickeny, so I only add about 4 cups chicken broth, and 4 cups of water.  Bake covered with tinfoil about 2 hours @ 350°F.

Leftovers? 

Chicken Rice Soup

• Pour a few cups of leftover chicken rice casserole into a stock pot. 

• Add more chicken broth and water. 

• Add chopped carrots, celery, onions, garlic. 

• Allow to simmer a few hours before supper.