This dish is probably one of my biggest "comfort foods" - and it's so simple with very little prep time and the cook time is long enough to tackle a few evening chores, but not TOO long that it leaves your family starving.
Broccoli and Rice with Italian breaded Chicken
In bottom of 9x13 casserole dish combine:
2 (10 oz) cans Cream of Broccoli condensed soup
1.5 cup rice
3 cups chicken or vegetable stock
Mix well. Set aside.
1.5 cup rice
3 cups chicken or vegetable stock
Mix well. Set aside.
For chicken:
5 chicken breasts
In large Ziploc bag add 2 cups whole wheat Italian seasoned bread crumbs.
Crack 3 eggs and a little milk in shallow dish and mix well.
Dredge chicken breasts (one at a time) in the egg mix, then add to Ziploc bag and shake until coated well. Add chicken on top of rice mixture. Repeat with remaining chicken breasts. Sprinkle top with remaining bread crumbs if desired then sprinkle with paprika.
5 chicken breasts
In large Ziploc bag add 2 cups whole wheat Italian seasoned bread crumbs.
Crack 3 eggs and a little milk in shallow dish and mix well.
Dredge chicken breasts (one at a time) in the egg mix, then add to Ziploc bag and shake until coated well. Add chicken on top of rice mixture. Repeat with remaining chicken breasts. Sprinkle top with remaining bread crumbs if desired then sprinkle with paprika.
Bake on 350° for 45-60 minutes until rice is tender and chicken is cooked through.
How simple is that?!?