Easy Cheesy Broccoli Chicken Casserole

I don't like to make a rue. For anything. Ever. So, I developed this easy recipe for a broccoli and chicken casserole.

INGREDIENTS:
6 small boneless, skinless chicken breasts or 4 large
1 large crown of fresh broccoli (makes close to 2 cups when cooked)
1 can Cream of Chicken or Cream of Broccoli (98% fat free/lower sodium)
2% milk
2 cups shredded sharp cheddar cheese
1/2 cup Panko bread crumbs
2 tsp ground sage (approximately)
1/2 tbsp each of garlic powder and thyme (approximately)
Salt & Pepper

DIRECTIONS:
1. Boil chicken in large pot of salted water til done and remove from heat and pot

2. Cut broccoli into florets and blanch or steam until it starts getting soft, and then remove from heat and drain

3. Put soup into a saucepan with a can of milk (as can's directions show)

4. After soup and milk combine and are warm, add all spices except salt, and then, gradually stir in the cheddar til melted

5. Once chicken and broccoli cool, chop them both and place in a mixing bowl - add a small amount of salt, maybe a tsp or two

6. Pour soup in the mixing bowl and stir to combine all ingredients

7. Pour broccoli-chicken-soup mixture into a baking dish

8. Sprinkle Panko crumbs evenly over the top

9. Bake approximately 20-25 minutes at 425 & let it set and cool for about 10 minutes before eating

10. Serve alone or with rice or pasta

Ryan ate the casserole with orzo pasta, but I was happy to just enjoy the cheesy deliciousness by itself.

Crockpot Mexican Chicken

Crockpots are the best! Set it and forget it. Plus, usually, you only need a few ingredients.

Here's what you need for Mexican Chicken:
1 lb Boneless, skinless chicken breasts, trimmed
1 can Enchilada sauce
1 can Rotel (I used Lime Cilantro Rotel)
1 packet Taco Seasoning (lower sodium version)
1 bunch of Green onions, diced
1 cup Shredded Mexican blend cheese
1 can Bush's seasoned black beans
Fresh cilantro
Tortillas, rice and/or tortilla chips

1. Combine enchilada sauce, taco seasoning, rotel and onions in a bowl
2. Place chicken in crock pot
3. Pour sauce over chicken
4. Turn crockpot on high

5. After a couple of hours, see if chicken can easily be shredded and shred with two forks

6. After another hour to an hour and a half, add cheese, stir and turn down to low

7. Turn crockpot off after about 4-4.5 hours
8. Open black beans and warm over the stove for about 5-10 minutes and warm tortillas according to package directions

Serve over rice, in a soft tortilla or with tortilla chips.

I put the chicken in a soft tortilla (fajita size), topped with cilantro and chopped lettuce.

Ryan ate his fajita style - putting chicken, rice and beans in a tortilla. (The rice was brown and cooked in water, according to directions, with a chicken bouillon cube.)

Make your own version and let us know how it goes!

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