Broccoli, Chicken, & Rice

Cook the rice according to the package and then dump in a large mixing bowl.

Throw in the chicken, sour cream, mayo, and water chestnuts.

Cook the broccoli as much or as little as you like. I like to leave it a little al dente. Mix the broccoli into the bowl, add some salt and pepper and spread evenly into a rectangular baking dish, making sure to avoid packing it down.

Sprinkle with some breadcrumb/cheese mixture. Bake in a 425 oven for 30 minutes.

This also freezes really well, prior to the baking.

I really like using a lemon pepper rotisserie chicken for this, but any flavor works. This would also be a great way to use up some of that leftover turkey. It’s especially good for the white meat, because it prevents it from getting all dried up and nasty.