Chicken and Broccoli Casserole

INGREDIENTS

1    cup rice of your choice

1    cup chicken broth

2    tablespoons butter

8    ounces sliced mushrooms

1    tablespoon dry sherry

2    tablespoons olive oil

2    chicken breasts, skinless, boneless

1    medium head broccoli

2    ounces smoked gouda cheese, shredded (2 cups)

METHOD

Preheat the oven to 325 degrees F. Grease the sides and bottom of a 9 inch square baking dish. Cook the rice to package directions using the cup of broth as part of the required liquid. Set aside.

Melt the butter in a medium skillet over medium heat and cook the mushrooms, stirring occasionally, until they begin to give off their liquid, about 5 to 6 minutes. Add the sherry and stir around for 1 minute. Remove to a bowl and set aside.

Add the olive oil to the skillet and warm over medium-high heat. Cut the chicken into ½ inch cubes and add to the skillet.  Cook the chicken, stirring, until all sides are browned, about 5 to 6 minutes. Remove from the heat and set aside

Cut the broccoli into small florets and steam for 5 to 6 minutes. You can cut the remaining stems into 1 inch pieces and steam them with the florets if desired.

Assemble the casserole by mixing the rice and mushrooms and placing them in an even layer on the bottom of the baking dish. Add the chicken pieces and the broccoli florets (and stems) to the rice, spreading them evenly. Spread the cheese over the top of the chicken and broccoli and place into the oven. Bake for about 15 minutes until the cheese is well melted and the casserole is hot. Remove and serve immediately

 Adapted from a dish that is served at a local diner.

NOTE: The initial trial shows this dish with only 1 cup of cheese. It was not enough. If you desire, you could make a cheese sauce and spread that instead of the shredded cheese.