This is a jazzed up version of the old Broccoli Casserole recipe most Utah folks have had a million times. I really liked it, however next time I think I will saute my onions with the chicken to flavor the chicken and mellow out the onion. It was a big hit however and it's quite pretty on the table. I also served green grapes and red apple slices just because we are still trying to get those 5 a day in.
1 package chicken breasts
4 cups cooked brown rice
1 pound broccoli florets
1 (10.75 ounce) can condensed cream of mushroom soup
3 tablespoon mayonnaise (I use the olive oil base kind)
1 cup (or so of) shredded Cheddar cheese
1 package dry stuffing mix (I just used Stove Top original)
1 T seasoning (I like Cholula Garlic, but any Italian seasoning would be fine)
3/4 C milk
A bit of chopped onion (optional)
Preheat oven to 350 degrees F (175 degrees C).
Cut chicken into medallion size pieces and saute in olive oil with salt and pepper until just done.
Meanwhile, steam broccoli until crisp but tender.
In a small bowl mix together the soup, mayonnaise, milk, seasoning, onion and cheese, then mix in cooked chicken and broccoli. Set aside. In a 9x13 inch greased baking dish, spread the rice and then add the chicken broccoli mixture on top. Prepare stuffing mix according to package direction and sprinkle over the top. Bake in the preheated oven for 25-30 minutes.