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Dinner

Cast iron skillet filled with chicken broccoli casserole

Photo Credit: Rachel Mayo

Chicken Broccoli Casserole

This dish is packed with nostalgia for me. I was raised by a single mother who had two huge sons that consumed grocery stores of food. This casserole was her way of incorporating simple, healthy goodness that could keep us full and fuel our lives!

45 mins

SERVES 4

INGREDIENTS

Boneless chicken breast

1 cup rice

2 cup steamed broccoli

1 can cream of mushroom

Shredded cheese

1 tablespoon olive oil

DIRECTIONS

Preheat the oven to 375.

In a pot, cook the rice in 2 cups of water.

Steam the broccoli in a pot until tender.

Dice the chicken, season with salt and pepper, and brown in a skillet.

Coat a casserole dish with oil and fold together the rice, broccoli, chicken, and cream of mushroom in the dish.

Cover with shredded cheese and bake until cheese is melted and bubbling. (This will take 15-20 minutes.)

Remove from the oven, let it cool a bit, and serve!

COOKING TOGETHER

KIDS' SOUS-CHEF DUTIES

Let the kids measure out all the ingredients and pour them into their pans. Kids can also add the seasonings, shred the cheese, and watch it bubble.

Bristol Mayo

Bristol Mayo is a husband, father, traveler, kitchen alchemist, first of his name, lord of the sauces, and loyal subject of Wakanda. He believes food is tied to memory for a reason—it’s not necessarily about skill, but the feeling it leaves in your heart and belly! Bristol does the cooking while his partner-in-crime Rachel—wife, mother, taste-tester, food photographer extraordinaire—takes the photos.

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