Good Old Fashioned Cheddar and Broccoli Rice Casserole

I make this dish on cold days when it is stormy outside and I need something to warm my heart.

Cheddar and Broccoli go so well together, and when they are combined with chicken, it makes for great comfort food.

Cheddar and Broccoli Rice Casserole with Chicken
2 cups uncooked white or brown rice
4 cups water
1 Tbs olive oil  (for cooking chicken)
2 chicken breasts, pan-seared
2 Tbs. butter/margarine
1/2 white onion, chopped
1/2 lb. mushrooms
2 Tbs. flour
salt and pepper to taste
2 tsp. chicken bullion seasoning 
2 cups milk
1 cup cheddar cheese, shredded

Preheat oven to 375 degrees
In medium pot, bring water to a boil. Add rice, cover and cook for 20 minutes. (do not lift the lid until after 20 minutes, this ensures your rice cooks quickly and evenly). Pan-sear chicken (see my tutorial). Using the same pan you cooked the chicken in (this way you can pick up the yummy bits of chicken flavor left in the pan), melt butter over medium high heat and saute onions and mushrooms seasoned with salt and pepper until tender and golden brown. Add flour and mix until bubbly. Add chicken bullion. Slowly whisk in milk. Allow to cook, stirring frequently, until sauce thickens.
When rice is done, pour into medium casserole dish (a 9x13 works fine). Pour sauce on top of rice. Slice chicken into large chunks and place on top of sauce. Sprinkle cheddar over entire casserole.
Cover tightly with foil and cook for 20-30 minutes or until cheese is melted and bubbly.

inexpensive

warm

simple

fast...

and DELIGHTFUL.