Fun Ag Fact:
Majority of the U.S. produced broccoli is from California. Broccoli thrives in cooler weather making it a great spring or fall crop in warmer climates. There is no machine available to harvest broccoli, it is all hand harvested by knife.
If you are looking for a balanced, but cozy transitional meal- this is for you!
Ingredients:
1 pound of chicken
1 bag of cheddar cheese
3 cups cooked rice
1 bag of broccoli
1 bag of peas
1 8 oz package of cream cheese
1/2-3/4 cups of milk
1 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon parsley
3 tablespoons dijan mustard
Crushed ritz crackers (optional)
3 tablespoons of butter or cooking spray
Instructions:
- If you are using uncooked chicken for this recipe, using your casserole dish place 3 pads of butter in the bottom and place chicken in pan and cook at 350 degrees for 25 minutes, flipping the peices half way through. Shred when cooked.
- While the chicken is cooking cook the rice, and veggies.
- In a seperate dish, soften your cream cheese and combine with the milk, dijan mustard, onion powder, garlic powder, salt, and pepper.
- Add the rice to the cream cheese mixture.
- Place the rice and cream cheese in the casserole dish, add the broccoli and peas, and add chicken if not already added. Mix in the pan. Top with cheese and crushed Ritz crackers.
- Bake at 400 degrees for 18-20 minutes.
Best enjoyed on a cool windy day.
The best part of this recipe is that you can get everything you need in most small towns without having to go into a bigger grocery store. with the exception of the chicken and spices, everything for this recipe was found either at our local Kwik Star or Dollar General.
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