#311 – Chicken Broccoli Rice Casserole & Fruit Cocktail Pudding

Chicken Broccoli Rice Casserole

• 1 lb. frozen broccoli
• 1 Tbsp. olive oil or butter
• 1 small yellow onion, diced
• 1-2 cloves garlic, minced
• 1 rotisserie chicken, shredded – about 3 cups
• 2 cups instant rice
• 1 (10.5 oz.) can cream of mushroom soup
• 1 (10.5 oz.) can cream of chicken soup
• 2 cups shredded cheddar cheese
• 2 cups chicken stock
• 1 cup milk
• Salt & pepper to taste
• 3.5 oz. Ritz crackers, crushed – 1 standard sleeve

Preheat oven to 350 degrees.  Spray a 9×13-inch casserole dish with cooking spray, set aside.  Rinse the frozen broccoli under cold water to slightly thaw.  Heat the olive oil or butter in a nonstick skillet over medium heat.  Add the onion; cook for 3-5 minutes, until softened.  Add the garlic and cook for 1 more minute.  Remove from the heat and transfer to a large mixing bowl.  Add the broccoli, chicken, rice, soups, cheese, chicken stock, and milk.  Stir to combine.  Season with a heavy pinch of salt and pepper and mix thoroughly.  Pour the mixture into the prepared casserole dish and top evenly with crushed crackers.  Bake for 30-40 minutes or until the rice is cooked through, the edges are bubbling, and the crackers are golden brown.

Fruit Cocktail Pudding

• 1 cup sugar
• 1 cup flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1 egg, beaten
• 2 cans drained fruit cocktail
• 1/2 cup brown sugar
• 1/2 cup chopped nuts

Preheat oven to 325 degrees.  Spray a 9-inch baking dish with non-stick cooking spray, set aside.  In a medium bowl, sift sugar, flour, baking soda, and salt together.  Add egg to fruit cocktail, then add to dry ingredients and mix well.  Pour mixture into baking dish.  In a small bowl, mix brown sugar and nuts together and sprinkle over the top of the pudding batter.  Bake for 1 hour, or until knife comes out clean.  Serve warm with whipped cream.