The only reason I picked this recipe to make was that I had some grilled chicken to use up and couldn't think of anything to make off the top of my head. We also some broccoli that needed to be used up. Perfect!
While eating this, Ray and I both could see why kids would like this. It was a very simple flavor - with chicken and broccoli, served over rice. It is a solid dish that comes together quickly. It helps that we have a rice cooker so once I decided to make this, I got that started and didn't have to think about that. Having my chicken already cooked, this came together in about 15 minutes. So keep this in mind if you have leftover chicken or even turkey hanging around.
Chicken with Broccoli
Adapted from Cheap, Fast, Good
1 can (14 oz) chicken broth, divided
1 1/3 cups rice
1 pound boneless, skinless chicken breasts -- or a couple cups chopped, cooked chicken
1 tablespoon canola oil
1 medium onion
1/4 teaspoon pepper
1 clove garlic, minced
1 can (10 3/4 oz) cream of chicken soup
16 oz broccoli, chopped, fresh or frozen (I used fresh)
cheddar cheese, shredded
Bring 3/4 cup chicken broth and 2 cups water to a boil. Add the rice, stir, and reduce heat to low. Cover and simmer until the rice is tender, about 20 minutes.
Heat the oil in in a 12-inch skillet over medium heat. Chop the onion and add to skillet. Cut the chicken into bite-size pieces. Add to skillet. Season with black pepper. Stir often. Add the garlic to cooking chicken. If using pre-cooked chicken, add to skillet once onion is softened.
After 5 to 6 minutes, or chicken is cooked, add the cream of chicken soup and the remaining 1 1/4 cups broth to the skillet. Stir until the soup is blended and the sauce is smooth. Add the broccoli to the pan. Cover and cook until heated through, about 3 minutes.
Serve the chicken, broccoli and sauce over the rice. Sprinkle with cheese.