Thursday, July 22, 2010

Parmesan-Crusted Chicken and Broccoli

Yield: two 9x13 pans (6 to 8 servings each)

2 lbs chopped cooked chicken
2 lbs broccoli
5 c. cooked rice (I like to use 1/2 brown and 1/2 white)

4 cans cream of chicken soup (See recipe below to make from foodstorage)
2 c. sour cream
1/2 c. milk
1 t. onion powder (or 1/2 onion)

2 pkgs. crushed buttery crackers, such as Ritz brand
4 T. butter (1/2 stick)
4 t. garlic salt
4 t. dried parsley
3/4 c. grated Parmesan cheese

-Steam broccoli in microwave for 6 minutes. Cube chicken and cook for 6 minutes in microwave on High. In a medium bowl, blend the sauce ingredients. Spread cooked rice in each pan. Divide half the sauce between the two pans and pour over the rice. Top the sauce with broccoli, then chicken, and then the remaining sauce.

Mix toppings in a zip-top plastic bag and sprinkle on top of both casseroles. Wrap casseroles in plastic wrap, label "350F, 30 minutes, or 1 hour froze," and freeze.

To Serve
If casserole is frozen, remove plastic wrap and bake at 350F for 1 hour. Or defrost casserole for 24 hours in refrigerator and then bake at 350F for 40 minutes or until warmed all the way through.

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