Ingredients
½ medium yellow onion, diced
2 Tbsp olive oil
1 cup long grain rice
2 cups chicken broth
one 14 oz. bag frozen broccoli florets
one 11 oz. can cream of chicken soup
¾ cup shredded cheddar
¼ tsp cayenne powder (optional)
¼ tsp freshly ground black pepper (optional)

 

Instructions
Saute the diced onion with 2 Tbsp of olive oil in a medium pot over medium high/heat. When the onion is soft and translucent, add 1 cup of long grain rice. Continue to cook and stir for 2-3 minutes more or until the rice looks transparent. Sauteing the uncooked rice will slightly toast it and add more flavor. Add 2 cups of chicken broth, bring to a boil then reduce the heat to low and simmer for 40 minutes (with a lid).

 

Meanwhile, preheat your oven to 350 degrees. Thaw the broccoli florets in the microwave according to the package directions (in a microwave safe dish with an inch of water). Only cook/thaw the broccoli until it is bright green and only slightly tender. You do not want to cook it to the soft/mushy point because it will cook further in the oven once it is mixed into the casserole.

Drain off any liquid from the broccoli. Mix in the cream of chicken soup (or you can use cream of mushroom, cream of celery, cream of anything you’d like). Add the freshly ground black pepper and cayenne powder (if you want a kick).

 

Once the rice has finished cooking, combine that with the broccoli and soup mixture. Add ½ cup of shredded cheese and transfer the mixture to a casserole dish (I actually just mixed all of the ingredients in that dish to begin with). Top with the remaining ¼ cup of shredded cheese and bake for 30 minute. Serve the hot, warm, gooey casserole and feel all of your troubles melt away!
 

 

Enjoy!