This recipe is my daughter’s absolute favorite and we usually make it at least twice per month. It can serve 6-8. We always have leftovers.
- 2 cups rice*
- 2-3 boneless, skinless chicken breasts, cubed
- 1 head of broccoli, chopped into bite-size florets
- 2 cups of shredded mild cheddar cheese
- 2 cans of golden mushroom soup
- 1 container of french-fried onions
- 1/2 tsp cajun seasoning
Steam the rice. I usually use the Rice setting on my Instant Pot – 2 cups of rice to 2 cups water.
Add the cajun seasoning to the chicken and add two tablespoons of oil to a skillet. Cook the chicken over medium heat until lightly browned.
Steam the broccoli just until al dente (if steamed until tender it will turn into mush during the baking).
Using a large round casserole dish, mix together the golden mushroom soup with the cooked chicken, then add the rice and broccoli and 1/2 of the shredded cheese. Sprinkle the remaining shredded cheese on top and then the package of french-fried onions on top of that.
Bake in oven at 375 degrees Fahrenheit for 30 minutes or until cheese is melted and onions are a golden brown.
*We vary between plain, long-grain white rice to a wild rice mix, brown rice, or even quinoa. Experiment with all of them to find the best combination for your family.