Broccoli Cheese Casserole

1 cup jasmine or brown rice

Cook with 2 1/2 cups of water(to package specifications)

Cream of chicken soup substitute:

6 Tbsp. butter
6 Tbsp. flour
1 c. chicken broth/stock
1 c. milk(whole is preferable)
salt(sea salt) and pepper to taste

You can use 2 cans of cream of chicken soup if you want but it isn't nearly as healthy and in my opinion not nearly as good. The best part is the simplicity of the ingredients.

2 boneless, skinless chicken breasts

Boil until cooked through or pan fry in butter and oil until no longer pink(about 6-7 minutes per side using foil over top if necessary)

1 medium sized onion
1 head of broccoli
4 cloves garlic
1/2 tsp. paprika
1/4 tsp. cayenne pepper
salt(sea salt) and pepper to taste
2-3 c. sharp cheddar
1/2 c. wheat germ(opt.)


Chop up the onion and broccoli. If you fried the chicken use the same pan to saute the onion adding a little more oil or butter if needed. Add garlic and seasonings. Add broccoli and saute for another couple minutes. Add 2/3-3/4 cup of water and place the lid on the pan. Steam for about 10 minutes while so the flavors and combine and enhance. While the broccoli is steaming shred the cheese. Dice the chicken into small bit size pieces. Combine everything in a bowl and mix well. Spread into a 9X13 pan. Sprinkle with the wheat germ if desired. Bake at 350 degrees for 30-40 minutes until done.