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Chicken Erika By Erika Follansbee

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PHOTO: Erika Follansbee

A Creamy Casserole

PHOTOS + RECIPE BY ERIKA FOLLANSBEE

A family favorite, “Chicken Erika” received its name from Erika’s husband who deemed the adapted recipe their very own. With a few tweaks to revamp the flavors and cater to her family’s growing and homey taste buds, each and every family member, including her 3-year old, loves the care it takes to make the dish and the flavors that dance around their mouth as they enjoy each bite.

Much like Chicken Divan that’s filled with chicken, broccoli and cheese, you’ll be pleasantly surprised how this casserole stands out from the rest and is truly it’s very own.

Chicken Erika
 
Author:
Ingredients
  • 1 cup uncooked jasmine rice
  • 2 chicken breasts
  • 1 (10 oz) box frozen chopped broccoli, thawed
  • 1 can fat-free reduced sodium cream of chicken soup
  • 1 can fat-free reduced sodium cream of mushroom soup
  • ¾ cup milk, any kind
  • 8 oz sharp cheddar cheese, shredded
  • 1 stick unsalted butter, melted
  • 2 cups plain breacrumbs
Instructions
  1. In a rice cooker, or your favorite method, cook the jasmine rice. Later, preheat oven to 375. Dice the chicken into bite-sized pieces and cook until no longer pink.
  2. Spray a 9×13 baking dish with cooking spray, and evenly spread the rice on the bottom. Next, layer the bite-sized chicken over the rice. Next, evenly layer the broccoli over the chicken.
  3. In a small bowl, combine the 2 cans of soup with the milk, and stir until incorporated. Spread this mixture evenly over the broccoli. Layer the shredded cheese on top of this layer.
  4. Melt butter in a bowl in the microwave. To this bowl add the breadcrumbs, stir until thoroughly mixed, and evenly layer in the casserole dish as your final layer (it will be quite full at this point). Cover with foil (to keep the top from browning too much) and bake at 375 for 1 hour.

Tips From the Chef

– Using a good quality cheese makes a huge difference.
– Plain or seasoned breadcrumbs work best. Do not use Italian seasoned breadcrumbs.
– Allow a good 30-45 minutes for the casserole to cool before you plan to eat it.
– The casserole dries out quickly, so keep a loose cover on it when it’s sitting out.

Chicken Erika

PHOTO: Erika Follansbee

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