(by Shirley McNevich)
4 boneless/skinless chicken breast halves (cooked and cut into bite sized pieces)
canola oil for frying (about 2 TBSP)
salt and pepper to your taste
1 1/2 cups uncooked instant rice
1 1/4 cups milk
1 - 10oz. box frozen chopped broccoli (thawed and drained)
8oz. Velveeta cheese (cubed)
1/2 cup Miracle Whip salad dressing
3 or 4 slices buttered bread
Place raw chicken breasts on a cutting board one at a time--salt and pepper each side, then pound it with a meat tenderizer. Repeat with all chicken breasts. In a skillet over medium heat add a little canola oil--cook chicken on each side until center is no longer pink. Remove chicken pieces from skillet and cut each breast into bite sized pieces. In a bowl add chicken pieces, rice, milk, chopped broccoli, cubed cheese and Miracle Whip--stir with a spoon. Pour mixture into a greased 9 x 13 baking dish evenly. Break buttered bread into bite sized pieces and place them evenly over the top of the broccoli mixture. Bake uncovered at 350 degrees for 30-40 minutes or until center is hot.
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