Ingredients:
2 bags steam fresh brown rice
1-2 bag steam fresh broccoli {depends how much broccoli you want}
2 cups of cooked, shredded chicken
3 tbsp margarine
salt
pepper
garlic powder
Cheese Sauce:
4 tbsp margarine
1/4 cup flour
2 cups of low sodium chicken broth
1/4 cup Gorgonzola cheese
1/2 cup {ish} Italian cheese mix
2 cup {ish} Mild cheddar cheese {reserve some to top the casserole}
salt
pepper
garlic powder
The nitty gritty:
Preheat the oven to 350.
I took the easy way out with this meal and got the steam fresh bags. They’re easy. I threw each bag into the microwave and let it do it’s thing. Once finished, I put the rice in a bowl with 2 tbsp’s of margarine, garlic, salt, and pepper and mixed it up. This gave the rice some flavor of it’s own. I then did the same thing with the broccoli. Meanwhile I put the chicken in a pot of water and let it boil away until it was cooked through. I then shredded it with a fork.
Once those three guys were ready I sprayed a 9×13 glass dish with cooking spray and then layered the rice, then chicken, then broccoli in the dish.
I set this aside and made the cheese sauce.
In a medium saucepan, over medium heat melt the 4 tbsp’s of margarine then slowly whisk in the flour to make a roux. Once the margarine and flour are combined, slowly whisk in the chicken broth. Keep whisking until it’s just about to bubble and becomes thick – lower the heat to medium-low to be sure the bottom of the sauce doesn’t scorch Then whisk in the cheeses and seasoning – whisk until the cheese is completely melted through and the sauce is very thick and creamy.
Then pour the cheese sauce over the rice, chicken, and broccoli. I then lightly stirred the mixture to make sure the sauce was all the way through. Top with the remaining cheddar cheese then throw it in the oven for 25-30 minutes.
I kind of made this recipe up through a combination of different recipes I had pinned on pinterest. I love the creativity in cooking. It makes me happy. 😉
Happy hump day, lovelies!