While trying to figure out what to do for dinner last night I had three stipulations:
- I wasn’t leaving the house to get groceries so it had to be stuff that we already had in the fridge and cupboards.
- It couldn’t take longer than an hour to put together and have on the table.
- There had to be cheese involved…and only 2 cups because that’s what we had left. (see #1)
Makes 6 servings · Printable Version
What you’ll need:
- 1-1/2 cups cooked brown or white rice (about 1/2-2/3 cup dry rice; rice generally triples when cooked)
- 4 cups fresh broccoli florets and stems, chopped
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 cup dry white wine
- 1 tablespoon flour
- 12-ounce can 2% or regular evaporated milk
- 2 cups grated cheddar cheese
- salt and pepper to taste
(**I only needed two chicken breasts for this recipe but it made sense to cook up the whole pack and freeze the chopped up leftovers for future casseroles. I got 4 extra cups of cooked chicken for no extra work!)
Whisk in milk and continue whisking until slightly thickened.
The evaporated milk will thicken pretty quickly, and you’ll have this lovely thick sauce.
Add 1½ cup cheese and stir to melt. Season with salt and pepper. Remove from heat.
Sprinkle with remaining 1/2 cup cheese. Bake for 5-10 minutes or until cheese has melted.