Quick Chicken Broccoli and Rice



I don't know about you, but my life is one crazy whirlwind! Between dropping the kids at school, getting to work, gymnastics practice, mid-week church groups, birthday parties picking the kids UP from school and the day-to-day chores sometimes I just need a quick meal to feed my busy family. Fast-food is often our go-to meal when we have no time (or energy for that matter). However, we're not big fans of the greasy who-knows-what-it's-even-made-with-food so when I find something we can make that is quick and somewhat healthy...it's definitely a plus in my book! So, I decided to try out the new Minute® Ready to Serve Rice and what I came up with was Quick Chicken, Broccoli and Rice and I was a very happy mom. PLUS it only took 20 minutes start to finish, and that included PREP time! The recipe contains simple ingredients and with the 98% fat-free cream of chicken soup...it's even on the healthy side! Also, you can't beat it if the kids actually eat a meal I make for the first time. Quick, simple AND healthy! Score!

 

 

Ingredients

2 Tablespoons olive oil

1 lb. chicken breasts (or tenders) cut up into one inch pieces

2 cups frozen broccoli

1 can cream of chicken soup (98% fat-free)

1 can water (use the empty soup can)

2 packages of Minute® Ready to Serve White Rice (4 individual servings)

salt and pepper, to taste

garlic powder, to taste

paprika, to taste

dash of cayenne (optional)

 

 

1. Season the chicken with salt, pepper, garlic powder, paprika and cayenne pepper.

 

2. In a preheated skillet, drizzle olive oil  and add the seasoned chicken. Cook over medium to medium-high heat until nearly cooked through.

 

3. Add the can of cream of chicken soup. Fill the can with water and stir the water in the pan. Check seasoning and add more if needed.

 

4. Next, add the frozen broccoli and stir to combine.

 

5. Add the Minute® Ready to Serve White Rice and stir to combine.

 

6. Cover with a lid and reduce heat to a simmer. Cook for ten minutes.

 

Serve it hot! Enjoy!

 

 

 

 

Minute® Ready to Serve Rice is an ideal portable solution for lunch or breakfast because you can eat it on the go, straight from the cup. In just 60 seconds, you have fully cooked rice for any meal or snack. You’ll never get bored with your lunch since there are 10 flavorful and wholesome varieties. If you’re looking for a healthy option, Minute® Ready to Serve Rice provides easy portion control since it’s conveniently packaged in two individual single-serve cups.
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This is a sponsored post written by me on behalf of Minute® Ready to Serve Rice.

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Homemade Chicken Pot Pie

This time of year, there's nothing like a warm hearty meal to fill your belly when it's chilly outside and you want to curl up on the sofa with a blanket and your special someone.  I love chicken pot pie but I really try to avoid the recipes using canned soups, sorry Paula Deen. I do use canned soups in some recipes but I wanted to learn how to make this the 'right' way. Here's my adaptation of several recipes and a few years of tweaking. I sometimes will make my own crust or use Pillsbury's refrigerated crust that you can roll out. It just depends on how much time I have and how much motivation. I will post the crust recipe at a later date. One tip though...if you use a refrigerated pie crust, sprinkle some flour and roll it out with a rolling pin. It keeps the crust from being too thick and is more like a homemade crust. It makes it a little more flaky..not as flaky as a crust from scratch, but definitely an improvement. One caveat here...I made this on a whim and didn't have all the fresh veggies on hand...so I had to resort to using some canned. (Definitely not as delicious, but still good).

Ingredients

1 1/2 lb. chicken breast OR 1 lb. already cooked chicken breast

1 cup sliced carrots

1 c frozen peas

2 T. butter plus 2 T. bacon drippings OR 4 T. butter

1 small onion, diced (1/2 cup)

2 stalks celery, diced (1/4 cup)

1 clove garlic, minced

1/4 c. flour

1 1/2 cups chicken stock

1 1/2 c milk

1/4 tsp. thyme

1/4 tsp. rosemary

salt and pepper to taste

1 tsp. Better Than Bouillon or 1/2 tsp. chicken bouillon 

**Note** May substitute 2 cups of your favorite veggies for the carrots and peas: fresh, frozen, or canned (i.e. carrots, peas, potatoes, green beans, mushrooms, etc.) I don't like to use canned unless I'm in a pinch. They're definitely not as good.

1. First, if you don't already have cooked chicken, salt and pepper the cut up chicken breasts and saute in vegetable oil. Cook on both sides until cooked through. Remove to cool slightly and cut up into bite-sized pieces. If you have leftover chicken, then skip this step. 

2. Meanwhile, prepare the veggies if they need to be cooked. You can boil them or steam them. Whichever method you prefer. I sometimes get the steam in bag peas. Today, I just used canned because it's all I had at the time.

2. Over medium- medium/high heat saute onion and celery in 2 T. butter and 2 T. bacon drippings until translucent. I save my bacon drippings in a mason jar and use it in several recipes like my Chicken n Dumplins. Just refrigerate. Add the garlic now so it doesn't burn.

3. Add flour to onions and celery and cook for a few minutes stirring so the flour doesn't burn.

4. Slowly add chicken stock and milk and stir with a whisk. Add the better than bouillon and seasonings. Cook over medium heat until sauce begins to thicken. 

5. Roll out the pie crust and place bottom crust in pie plate. 

6. In a large bowl  combine chicken and any other veggies you may be adding. You can add frozen veggies here, or canned, or fresh depending on what you are cooking. I would recommend potatoes to be slightly cooked before.

7. Pour chicken and vegetables in the pie crust in a mound. It will settle as the pie cooks. Pour the sauce mixture over the chicken.

8. Carefully place top pie crust on the pot pie. Cut a few slits in the top to let steam escape during cooking. Crimp the edges fancy like this :)...that's some pretty crimping...lol or press with a fork to seal the edges. 

9. Bake in a preheated oven 425 degrees Fahrenheit for 30-35 minutes.

That looks so pretty...and delicious!

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Southern Chicken-Fried Chicken

Chicken Fried Chicken? What? Did you write that correctly? Yes. I know it sounds a little redundant but it's like Chicken-Fried Steak. Pretty much anything that is 'Chicken-Fried' comes with a yummy cream gravy. It's breaded and fried the way you make Fried Chicken but you use some of the oil drippings to make the cream gravy. Though it may not be the most health-conscious meal, it certainly is delicious! Everything in moderation right? I wouldn't recommend eating this every night..but on occasion doesn't hurt. Try it! It's amazing!

Ingredients

4 chicken breasts

1/2 tsp. pepper

1/2 tsp. salt

2 eggs

1/2 cup milk

1-2 cups self-rising flour (for breading)

1/2 tsp. salt

1/2 tsp. black pepper

1/4 tsp paprika

1/4 tsp white pepper

vegetable oil or melted Crisco vegetable shortening

3/4 c. milk

3/4 c. water

1. So first, get your heavy bottomed skillet preheated. (Not non-stick) I love my cast-iron skillet. Melt the Crisco or use vegetable oil and slowly preheat it over medium high heat. Oil should be about 1/2 inch deep in the pan.

2. I don't have a picture shown here, but I'd recommend using a mallet to pound the chicken out to 1/2 inch thickness so it is flat and will cook evenly.

3. Next, mix together 1/2 tsp. salt, 1/4 tsp. black pepper, 1/4 tsp paprika, and 1/4 tsp. white pepper. Rub the seasoning on both sides of the chicken.

4. Whisk together the eggs and milk in a low container or a bowl. (I love my Pampered Chef breading set). Season the self-rising flour with salt and pepper. (Remove 3 T. of the seasoned flour to use with the gravy and set aside) 

5. Dredge the chicken in the flour mixture shaking off any excess.

Dip into the egg mixture coating both sides.

and then coat again with the flour. 

6. With a long handle fork carefully place each chicken breast into the hot oil. Fry on both sides, turning once until golden brown.

7. Reduce heat to low and cook 10 minutes covered with aluminum foil or a lid. (I don't have a lid for my cast iron skillet)

8. Remove from pan and set aside to drain. 

9. Meanwhile, remove oil from pan except 2 tablespoons trying to keep as many of the brown bits as possible. Turn skillet on medium heat. 

10. Sprinkle with the flour that you set aside. Whisk together and brown the flour.  

You want the gravy to look like this. Nice and golden brown, otherwise it'll taste like flour, not like the delicious gravy you want.

11. Combine the 3/4 cup milk and 3/4 cup water in a cup. Gradually stir in the milk/water stirring constantly to avoid lumps. 

Voila! To die for cream gravy to serve over your yummy Chicken-Fried Chicken and mashed potatoes.

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Chicken and Broccoli Braid

One of my favorite recipes (I know, I say that about all my recipes) that I cook for my family is this delicious chicken and broccoli braid. About 6 years ago a friend of mine gave me this recipe and I've been making it ever since. And who doesn't love a one pot braid meal? I have actually made it several times for a meal to bring to someone in need. Usually it's a hit with kids too! So that's a plus! 

Ingredients

1 lb. chicken (you can use leftover chicken to make it easier and quicker)

2 cups cooked broccoli (frozen or fresh)

2 cups cheddar cheese, shredded (I sometimes use a blended cheese like Mexican blend)

1/2 can cream of chicken soup

1/2 can cream of mushroom soup

2 cloves minced garlic

1/2 tsp. dill (optional)

salt and pepper, to taste

garlic powder, to taste

2 packages crescent rolls

Directions

1. Alright, first thing's first. Preheat the oven to 425 degrees Fahrenheit.

 

2. Next, if cooking the chicken (because you're not using leftover chicken) sprinkle with salt, pepper and garlic powder to taste.

3. Heat oil in a large skillet and cook chicken till it is cooked all the way through.

 

4. Depending on your preference, dice or shred the cooked chicken.

5. For the two soups, I usually will put the leftover 1/2 can of each together in a plastic cup and freeze it.

6. Then, I'll cut the cup in three places on the top and peel the cup away and just heat it up in the microwave.

7. I used this type of broccoli that could be steamed in the microwave.

8. In a large bowl mix together the cooked broccoli, cooked chicken, cheese, garlic, soup and dill. Salt and pepper to taste. I don't always remember the dill and it tastes good with or without it.

9. Unroll the two packages of crescent rolls and place together vertically using a rolling pin to seal seams.

10. Add broccoli chicken mixture to the center lengthwise.

11. Use a small knife to cut 1 inch slits on the sides the entire length of the rolls.

12. Fold each strip over the broccoli mixture alternating sides.

13. Brush egg wash all over the top. This gives it that nice golden shiny crust. Bake in preheated oven 35-45 minutes or until golden brown and the crescent roll crust is fully cooked.

Isn't that pretty?!?

I usually use a pizza cutter to cut through the braid. It makes it much easier and quicker to cut.

Enjoy! This is excellent as leftovers too. I usually heat it in a toaster oven so the crust will still be nice and crisp.

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