I love this recipe because it’s really versatile.  I’ve been making some version of it for 30 years or so.

Base recipe:

1 1/2 lbs. of boneless skinless chicken (breast, thighs, or combination) cut into bite size pieces (leftover chicken or rotisserie chicken is perfect for this recipe)

2 c. cooked rice (brown or white)

2 c. chopped broccoli (raw)

1/2 c. corn

1 small onion, finely diced

16 oz. Velveeta

1 c. milk

2 T. flour

salt & pepper to taste

 

If chicken is uncooked, brown in a non-stick skillet until no longer pink.  In a separate saucepan, whisk flour, milk, salt & pepper together over low heat.  Add cubed Velveeta and stir occasionally until smooth.

Mix together chicken, rice, and vegetables in casserole dish.  Pour cheese sauce over chicken mixture and bake in 350 oven for 40 minutes.

 

Substitutions and additions are simple to cater to different tastes.  Cauliflower, carrots, mushrooms, and peas work in any combination.  To spice it up a bit, add diced jalapeno.  Macaroni can be used in place of rice.  If you don’t want to make the cheese sauce from scratch, you can substitute 2 cans of condensed cheddar cheese soup and 1 can milk.  If you like a crust, sprinkle the top with seasoned breadcrumbs before putting in the oven.

 

Some favorite combinations:

Chicken – mushrooms – onions – broccoli – carrots

Tuna (2 large cans) – onions – peas – carrots – macaroni instead of rice

Chicken – cauliflower – broccoli – sundried tomatoes