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

Kosher salt

Black pepper

Granulated garlic

Cayenne pepper

• 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.

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