This is the first time we’ve had this version of this recipe (my mom made one when I was growing up that I also love). What’s great about this one is that it’s a little lighter/less creamy but still flavorful and since we used leftover rotisserie chicken and leftover steamed rice, it literally took ten minutes from stove to plate. It’s definitely going on the rotation!
Ingredients:
3 Tablespoons olive oil
1 small onion, finely diced
1 pound leftover chicken, cut into cubes or shredded
2 cloves garlic, minced
2 cups cooked rice
2 cups frozen broccoli florets
2 teaspoons chicken bouillon
1 cup water
Salt and pepper to taste
1 cup shredded cheddar
In a large skillet, heat oil and onion on medium and simmer about three minutes. Add garlic and heat until fragrant. Add in remaining ingredients, except cheese, and cover. Stir occasionally until liquid is absorbed and broccoli is thawed. Sprinkle cheese over the top and cover again until melted. Serve immediately.
