Ingredients

• 14 oz minute rice
• 2 cans cream of chicken
• chicken broth
• 3 chicken breasts
• garlic powder
• broccoli
• 1 bag shredded white cheddar
• 1 packet onion soup mix
• 3 cups chicken base
• 2 cups basmati rice

• 1/3 cup onions, diced
• 1/3 cup carrots, diced
• 1/3 cup celery, diced
• 3 tbsp. butter
• sour cream
• thyme
• 1/3 cup water
• 1/2 tsp. pepper
• 1 tsp. salt
• chicken thighs, chopped

Method

Preparing the chicken breast casserole

1. dump the minute rice into an aluminum foil pan and add cream of chicken and chicken broth, then mix.
2. add the onion soup mix and stir everything more
3. dump in broccoli and evenly place the chicken breasts into the mixture
4. pour garlic powder on top
5. cover the pan with foil and cook in the oven for 45 minutes at 350°F

Preparing the chicken thigh casserole

1. cook rice in chicken base for only 10 minutes so it is half cooked
2. place the rice into a casserole dish
3. in a pan with butter, cook diced onions, carrots, and celery for six minutes
4. add these diced veggies into the dish, as well as sour cream
5. add water into the dish and mix everything together well
6. add broccoli and the chicken thighs in, as well as ground pepper, salt, thyme, and garlic powder. mix everything well
7. cover the dish with foil and cook in the oven for 45 minutes at 350°F

Finishing both casseroles

1. remove both dishes from the oven when they are all done and take off the foil
2. cover each dish with shredded cheese and place back into the oven for at least 30 minutes at 350°F
3. take the casseroles out of the oven once again before you enjoy!