I moved my computer speakers from my bedroom to the counter, plugged in the new Mumford and Sons album, and dumped four of my favorite foods on the counter, determined to make culinary magic happen:
Cheese.
(More cheese).
Rice.
(Mmm, cheesy rice. Sometimes I stop right there, but my friend Carolyn insists that I'm not reaching my highest nutritional potential.)
Chicken.
Broccoli.
Note: I did not take this photo. This is not a picture of what I made. But I foolishly forgot to take a picture of my creation, so I'm hijacking this one, because it's pretty darn close, and what good is a food blog without a picture to make you hungry? That would be like the Food Network launching a radio station.
I opened a bottle of Blue Moon and sighed happily, actually excited about cooking for once. And inspired by My Drunk Kitchen.
Here's my recipe. It's awfully similar to ones you'll find online if you search 'cheese broccoli chicken rice', but it uses all real ingredients, no nasty Velveeta or onions or garlic powder or other ingredients that are expensive or hard to find in the grocery store, or stinky.
Serves: ~ 6 skinny white girls. I am not racist, I just cannot vouch for any other demographic.
2 cups cooked brown long-grain rice
1 normal sized can of Cream of Mushroom Soup
2 cups shredded cheddar cheese, and 1/2 cup more for TOPCHEESE
2-3 lbs. boneless skinless chicken breast (just depends on how meaty you want it to be)
12 oz. frozen broccoli
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 350F.
Prepare the rice. Fully cook the broccoli according to package directions. Boil the chicken ~ 10 minutes until it is white all the way through, then cut into 1/2-inch pieces. In an ungreased 9x13in baking dish, combine all the ingredients, mix a lot, and sprinkle remaining cheese on top.
Bake for like 15 minutes until the TOPCHEESE is melty and delicious looking.
Enjoy!
I served it with salad and toast, after consulting the emergency meal-planning hotline (aka my friend Carolyn) for advice.
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