- °1 tablespoon olive oil
- °1 small onion chopped
- °2 chicken breasts cut into small cubes
- °Half a teaspoon of salt
- °Half a teaspoon of black pepper
- °4 crushed garlic cloves
- °cup uncooked rice
- °10 oz cream chicken soup
- °3 cups low-sodium chicken broth
- °2 cups broccoli florets
- °1 cup cheddar cheese
- °1 tablespoon minced fresh parsley
Heat olive oil in a large skillet. Add chop onions an&d chicken cubes. Cook over medium heat for a few minutes until the chicken begins to brown slightly. Adding salt also pepper. Add garlic and cook for another 30 seconds until garlic is soft.
Add rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if you need more add more until the rice is completely cooked. Bring to a boil, reduce heat, cover, and cook over medium heat until rice is fully cooked, stirring occasionally, which should take about 15 minutes or so. Taste for seasoning and adjust as necessary.
Add the broccoli florets and half of the cheese and continue cooking for another 2 minutes, until the broccoli has softened slightly. Sprinkle the remaining cheese over it and place the pan under the grill for an additional 2 minutes, until it melts and begins to brown slightly. Garnish with fresh parsley and serve.