Jules’ Diner – Chicken & Rice Casserole

I’m a lover of comforting casseroles, especially in the winter.  They’re quick, easy and delicious.  Chicken and rice is a favorite for a lot of families and I think everyone has their own version of it.  This is mine, which is just a bit spicy.  Yum!

Jules’ Chicken & Rice Casserole

2-3 lbs boneless chicken, cubed
1 cup half & half
2 cups chicken stock
1 14oz can green enchilada sauce
2 cups instant rice (I prefer Uncle Ben’s Instant Brown Rice)
1 small bag frozen broccoli florets
2-3 cups sharp cheddar, grated
1 cup panko bread crumbs

Preheat oven to 450º.

1.  Place cubed, uncooked chicken into large casserole dish.  Season with salt and pepper to taste.  I also add granulated garlic and a dash or two of cayenne pepper.

2.  In medium sauce pan stir together broth, cream and enchilada sauce.  Heat over medium till just boiling.  Remove from heat, add instant rice and pour mixture over the chicken in the casserole.  Bake for 20-25 minutes.

3.  Remove casserole from oven and add broccoli (no need to thaw) and cheddar.  Mix till combined, top with panko and return to the oven for 20 minutes.