Creamy Chicken & Rice

Ingredients:

Cream of chicken soup

2 cups rice, prepared as directed (I add bouillon to my water)

1/2 of a shredded rotisserie chicken

2 c lightly steamed broccoli

Panko

1. Start by preparing rice as directed

2. While that’s simmering, prepare homemade cream of chicken soup:

Ingredients:

• 2 1/2 cups water

• 1 1/2 cups milk

• 3/4 cup flour

• 2 tablespoons Knorrs chicken bouillon
  

  
  

Instructions:

1. In a large saucepan, combine the water with 1/2 cup of milk and bring the mixture to a gentle boil.

2. Meanwhile, in a small bowl, whisk together the flour and bouillon with the remaining 1 cup of milk until a smooth, thick batter forms.

3. Slowly pour the flour mixture into the saucepan over low heat, stirring constantly with a whisk as it simmers.

4. Continue stirring and simmering for 5–10 minutes until the sauce is smooth and thick. Keep in mind that it will thicken further as it cools.

Then continue with assembly:

1. Preheat oven to 375*

2. Lightly steam broccoli

3. Combine rice, soup, broccoli & chicken and pour into casserole dish.

4. Combine panko & melted butter, place on top of rice mixture. (You can also add shredded cheddar cheese if you’d like but it does add to cost)

5. Bake at 375* until panko is lightly browned

6. Serve and top with Maldon sea salt flakes & your favorite hot sauce, if desired!