At the end of a long work day, the last thing I want to do is make a nutrious meal for my 23 month old.
On those days, I usually rely on party foods to make a meal without making a meal. The crackers come out its sleeve, the block of cheddar gets sliced and topped with pre-sliced, bagged apples.
We've eaten severals meals from the one-dish wonder of chicken/rice/broccoli. And I've committed myself to making TWO casseroles this weekend to serve during the week when energy is in short supply.
If you want the recipe, click below. Otherwise, share a link to your favorite casserole recipe for other time-strapped parents to use.
Note: This recipe is for who are at ease in front of the stove.
1 lb chicken
1 cup uncooked rice
2 cups chicken broth
2 cups fresh or frozen broccoli florets
2 cups shredded cheese (reserve some for topping)
10 crumbled crackers
3 tablespoons softened butter for buttering casserole dish
Season chicken with salt and pepper and cook until done on the stovetop or in the oven. Prepare rice with chicken broth. Cook broccoli to taste.
Dice the cooked chicken and mix with rice, broccoli and 1 1/2 cups of cheese. Pour into a buttered casserole dish. Top with cheese and crumbled crackers. Bake in 350 degree oven for 15 minutes.
Hubbie recommends checking halfway through the cooking process for dryness. Add a little chicken broth to mixture if dish appears dried out.
Have the kids set the table and dinner is served!