CHICKEN BROCCOLI RICE CASSEROLE
4 fresh chicken breasts, cubed
2 tbsp olive oil
2 cups of instant rice
2 bags frozen broccoli florets
1 can cream of celery soup
1 cup sour cream
1 cup chicken stock
4 cups shredded cheddar cheese
• Cube chicken into bite-sized pieces and season well. Saute in large pot in olive oil over medium heat until just golden brown.
• Add broccoli to pot and toss. Season.
• In separate bowl blend soup, sour cream, chicken stock and cheddar cheese. Season with granulated garlic, salt, pepper and a dash of cayenne. Pour over chicken and broccoli and stir to coat.
• Pour mixture into large casserole, top with shredded cheddar and bake for 40 minutes at 350º.