Ingredients
| 3 | boneless, skinless chicken breasts
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| to taste | fresh (chopped) or dried rosemary
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| to taste | salt
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| to taste | freshly ground black pepper
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| 1 pound | fresh or frozen broccoli
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| 3/4 cup | uncoooked rice
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| 2 cups | cheese sauce (see inset)
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Instructions
Place chicken in a baking dish, and sprinkle chicken with rosemary, salt, and pepper.
In a 2 quart casserole dish, mix rice and 1½ cups boiling water. Bake chicken
uncovered and rice covered at 350? for 30 minutes (cook chicken longer if not done).
Once chicken has cooled, cut into bite-size pieces. Chop broccoli into bite-size
pieces, and cook in boiling water for 6 minutes (the recipe says to add 1 slice of
onion, but we never do this).
Butter or use cooking spray on a 2 quart casserole dish. Layer chicken, then
broccoli, then rice in casserole dish. Pour cheese sauce over entire dish.
Add more Parmesan cheese on top if desired (we don’t usually do this). Bake
uncovered at 350 degrees for 30 minutes or until bubbly.
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Cheese Sauce
Ingredients
| 1/2 stick (1/4 cup) | butter
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| 1/4 cup | flour
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| 2 cups | milk
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| 1/2 tsp | salt
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| 1/8 tsp | pepper
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| 1 cup | grated, sharp Cheddar cheese
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| 1/2 cup | freshly grated asiago cheese (or parmesan)
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Instructions
Melt butter, add flour, and stir until smooth. Cook 2 minutes. Add milk all at once,
stirring constantly until thickened. Add cheese and seasonings. Stir until cheeses are
melted.
This is a great cheese sauce for pasta as well--we use it all the time!
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