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Scratch Chicken, Rice, and Broccoli Casserole

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“Boiled chicken, real cheese, fresh broccoli, carrots celery, onion...I have been working on this recipe for years. My husband had his Gull Bladder taken out a few years back and I forced him into a healthy eating style. Tips: Chicken may be boiled the day before and broth may stored seperate from chicken in refrigerator. The work is definently worth the enjoyment of casserole.”
READY IN:
3hrs
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Submerge whole, cleaned chicken in water about halfway. Add sea salt and pepper and bring to a boil. Cover and simmer about an hour or until chicken is done.
  2. Remove chicken from pot and onto a large cutting board saving broth. Let cool until you can handle with clean hands. When cooled, seperate and chop or tear chicken into desired size pieces.
  3. Cool chicken broth until a thin film covers the top. Spoon off film and add uncooked rice. Boil rice in broth for about 5-8 minutes. Rice will not be done. Do not drain broth.
  4. Preheat oven to 350 degrees.
  5. Set all prepared veggies and parsley into large casserole dish. Add cooked chicken and distribute butter over top. You may add more butter taste, or you may not use it all.
  6. Cover in desired amount of salt and pepper. Stir in hot broth and rice until mixture becomes colorful.
  7. Evenly distribute cheese over top. Cover and bake about an hour. Uncover and bake another 15-20 minutes . Let cool 10-15 minute Enjoy!

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