When
spring arrives, our household gets a little hectic. Between the yard work, end
of school activities and summer activities kicking in, our treasured
dinner-time almost becomes an afterthought!
I
try to make dinner as many nights a week as I can, so my “fast and easy” recipe
file is my go-to place in the spring. This recipe evolved from a favorite of
Ella’s when she attended daycare. I was determined to make it better than the
daycare, though. J
Initially,
I experimented with a few different recipes using soup mixes, but I finally
decided to omit the soup mix and use ingredients I often have on hand. In this
recipe, the mixture of chicken broth and sour cream take the place of soup mix that
is called for in more traditional casserole recipes. The result is a delicious dish
that uses fewer processed ingredients!
However,
the real judge of success was my daughter. After her first bite, she concluded,
“It tastes a little different than the recipe from daycare—but it’s better!”
Ahhh, so good to hear!
Eat Well this Spring,
Angie Eckert
Ella's Favorite Chicken and Rice Casserole 
2 Tbs. unsalted butter
2 cloves garlic, minced
2 cups broccoli florets
2 cups shredded rotisserie or
roasted chicken
1 cup medium grain white rice
Kosher salt and fresh ground
pepper
2 cups chicken broth
¼ cup sour cream
1 cup shredded cheddar cheese
¼ cup grated parmesan cheese
Preheat
oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium
heat. Add the garlic and cook, stirring occasionally, until soft, about 2
minutes. Add the broccoli, chicken, rice, and salt and pepper to taste.
Whisk
the chicken broth and sour cream in a bowl, pour into the skillet and bring to
a simmer. Stir in half of each the cheddar and parmesan. Cover tightly with a
lid or foil, transfer to the oven and bake until the rice is tender and most of
the liquid is absorbed, about 20 minutes.
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