My mom made this Chicken Broccoli and Cheese dinner for us when she was staying at our house and waiting for Alex to be born. It was perfect for my upset stomach, and very warm and calming. Tim thinks it’s too bland so for years I only made it when he was away on travel. However the kids have always loved it. In fact, they used to ask when Dad was going to be gone again so we could have this meal. Now it is part of our regular meal rotation, and Tim just adds a lot of pepper. I have thought about replacing the cream of broccoli cheese soup with something homemade. But hey, sometimes it’s nice to make a quick and easy meal and have a bit more time to relax and enjoy the family.
Chicken, Broccoli and Cheese
Ingredients
- 1 1/2 lbs. chicken tenderloins
- 2-3 cups broccoli florets
- 2 cans cream of broccoli and cheese soup
- 1 cup water
- 2 cups cooked white rice
- Salt and pepper to taste
Instructions
- Cut chicken into bite sized pieces.
- In a large 12-inch skillet, cook and stir the chicken over medium high heat until cooked through.
- Remove the chicken from the pan. Add the broccoli and ½ cup of water.
- Let the broccoli steam, covered, until it is tender crisp and still bright green.
- Add the soup and remaining water, if needed.
- Return the chicken to the pan and continue cooking until everything is heated through.
- Serve over rice.
Slow cooker option
Throw whole chicken tenderloins and soup into the slow cooker with a cup of water. Cook all day on low. Stir fry or steam the broccoli separately for the best taste and texture. Serve over cooked white rice.
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