chicken divan, but is made in a slow cooker. And I'll be honest, it really benefits from the sprinkling of cheddar cheese when serving. But I like that you get a protein, a veggie, some dairy, and a grain all in one dish. Simple! And it won't heat up your kitchen.
CHEESY CHICKEN & BROCCOLI OVER RICE
slightly adapted from clippingmoney.blogspot.com
4-6 (depending on size) boneless/skinless chicken breasts, trimmed
1 (10 oz) can cream of chicken soup
1 (10 oz) can cheddar cheese soup
1 (14 oz) can low-sodium chicken broth
1/4 cup dried, minced onion
1 tsp. garlic powder
1 cup sour cream
salt & pepper, to taste
4 cups broccoli florets, steamed until crisp-tender
shredded sharp cheddar cheese
Whisk together the soups, broth, onion, and garlic powder in a slow cooker. Add chicken and turn to coat. Cook on low for 6 hours or high for 3 hours. Shred the chicken and stir in the sour cream. Add salt and pepper to taste. Stir in broccoli florets and heat through. Serve over rice and sprinkle with cheese.
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