Last night on the vlog you all saw the girls devour their dinner. It was a hit!! I am sad I didn’t take any pictures! We have been eating Chicken and rice for years and last night was the first night that the girls got to try it. As you can see from the vlog, Indie and Esme loved it so much they had to feed themselves, while Scarlett and Evie stayed clean eating off their spoon from daddy.
This recipe has been in Tyson’s family for years, he actually made me his version on it when we were dating and it was awful! haha For years I wouldn’t ever touch it again. A few years into our marriage his mom made it the right way and I gave it a whirl again. YUM! I loved it so much! Over the years I have made my own changes to this dish and made it my own. Everyone seems to like my recipe the best now. I must say for me not being a great cook this is one meal I rock at…..and its so easy, practically impossible to mess up and I think thats why I love it so much.
Here is the recipe for Chicken and Rice
2 cups rice
2 cups cooked and shredded chicken
3/4 can of Cream of Chicken soup
3/4 can of Cream of Mushroom soup
3/4 can of Cream of Broccoli soup
3/4 cup of Sour Cream
2 crowns of fresh broccoli
3 cups of Monterey Jack cheese
2 cups of frozen peas
Season salt to taste
Pepper to taste
Cook the rice and boil the chicken and the broccoli
Shred chicken and season with season salt
In a big bowl put in the rice, chicken, soups, 1 1/2 cups of cheese and sour cream add a bit more season salt to season the rice and mix up. Put the peas and broccoli in last and fold in so they don’t get too mushed.
Pour mixture into a glass 9×13 pan and sprinkle the top with a little more season salt and cover with remaining cheese. Cover with tin foil and bake at 350 for 30 minutes. Remove tin foil and bake for 10 more minutes or until the cheese starts to bubble. Remove and eat.
***I have also used a rotisserie chicken when I am low on time and just shred that up.
If you have the time one way I have found that makes this dish AMAZING is when I make it the night before or in the morning and put the tin foil on and refrigerate BEFORE baking for about 12 hours. The flavor seems to just all mix together and taste so much better. I don’t always think that far ahead though.
I hope you guys enjoy this meal. Let me know if you cook it and how you and your family likes it.