Don’t you find yourself eating the same meals, in rotation, over and over again?
I know we do sometimes, and it just makes me feel bored with mealtimes which results in frustration and either a meal we had less than a week ago, or us reaching for the take-out menu.
But a couple of weekends ago I decided to build a meal using ingredients we already had in the house, and after a quick internet search I adapted a recipe I found to suit our tastes, and i was really pleased with the results!
Whilst this meal probably won’t get incorporated into our ‘go-to’ rotation on a weekly basis, primarily because we don’t always have fresh chicken in the house, knowing it’s sitting here alongside some of our other favourites safe and sound as a good back-up option, which doesn’t take too much effort or preparation, is great!
There’s plenty of opportunity to change it up to your personal tastes – switching to cream of mushroom soup, or adding peppers, mushrooms or even spinach to the rice would be great too!
- 1 can of condensed cream of broccoli soup
- 1 cup of water
- 1 cup of white rice (no need to pre-cook!)
- 1/2 cup frozen sweetcorn
- 1/2 head of broccoli cut into small florets
- boneless, skinless chicken breasts
(I used 3 medium sized pieces, but four large chicken breasts cut in half would work too!)
- Grated cheese
- Heat oven to 190 degrees Celsius / 375 degrees Fahrenheit
- Spray a a baking dish lightly with cooking spray
- Pour soup, water, and rice into the dish and stir really well until entirely combined
- Stir in the vegetables and distribute throughout
- Place the chicken breasts on top of the rice
- Cover the dish with foil, and bake until the chicken is cooked through (this took me about 1 hour as I was using full chicken breasts, but would probably be around 45minutes if using halved portions)
- Uncover the dish, sprinkle the chicken and rice with cheese and place back in oven for 10minutes, or until the cheese is melted and gooey
- Remove the chicken to serve
- Stir the rice thoroughly before serving