Ease of Preparation: Easy
Chicken and broccoli cheese casserole is a classic, go-to dish when you don't have the time to do anything but throw dinner in the oven and hope for the best.
Tasting Guidelines:
- Taste is cheesy and savory.
- Weight is medium but can be balanced with vinegar and sugar.
- Texture is soft.
- Good for people with low to moderate side effects.
- Emotional response of home cooked love.
- Best categorized as a comfort food.
Ingredients:
- 1 lb. chicken breast, cooked and cut into quarter inch cubes
- 8 oz. sharp cheddar cheese, shredded
- 2 c. white rice, cooked
- 1 package frozen broccoli
- 1 small yellow onion, chopped
- 1 can cream mushroom soup
- 1 can broccoli cheese soup
Flavor Balancers:
- Kosher salt to taste
- 1 tbsp. soy sauce
- black pepper to taste
- 1 tbsp. red wine vinegar
- 1 tbsp. sugar
Garnish with French's cheddar flavored French onions
Recipe Directions:
- Preheat the oven to 425 degrees Fahrenheit.
- Combine all ingredients in a large mixing bowl, except for the French onion crisps.
- After thoroughly mixed, check for consistency. If soup doesn't cover all ingredients thoroughly, add a little bit of milk until the mixture is homogeneous.
- Transfer to a large casserole dish.
- Pack mixture down into all corners.
- Cover with French onion crisps and allow to bake until internal temperature reaches 145 degrees Fahrenheit.
Chef Tips:
- My mom absolutely loved this dish! And, it is super tasty for breakfast, lunch, or dinner. It's full of fat, protein, and carbohydrates, but is also very easy to digest. This is good for people with mouth sores because it is very soft. If you mix the French onions into the casserole after backed but before serving they lose their crunchiness but maintain a strong pop of flavor.
- A tablespoon of red wine vinegar will lighten the dish. A couple of shakes of red pepper will fill the dish. I would highly recommend not adding too much extra sugar as the rice will break down in the casserole naturally imparting sugar. For a more aromatic quality, add some sage and thyme.
For more information about Chef Ryan and Cooking for Chemo, visit cookingforchemo.org
