Recipe: ALLSOME Chicken Broccoli Rice Bake

ALLSOME Chicken Broccoli Rice Bake
Serves 4

Ingredients

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper to taste
• 1 medium head broccoli, cut into small florets
• 2 cups cooked ALLSOME rice
• One can cream of chicken soup  
• 250ml (1 cup) sour cream
• 125ml (1/2 cup) mayonnaise
• 15ml (1 tablespoon) lemon juice
• 625ml (2 1/2 cups) grated cheddar cheese
• 30ml (2 tablespoons) SUNFOIL Sunflower oil
• 15 ml (1 tablespoon) SUNSHINE D ORIGINAL MARGARINE

1.    Preheat the oven to 180 Deg C.
2.    Grease a 2L baking dish with SUNSHINE D ORIGINAL MARGARINE.
3.    Place the chicken in a pan with SUNFOIL Sunflower oil and seasoning. Pan sear and cover, leaving to simmer until done.
4.    Allow to cool, then shred.
5.    Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
6.    Spread the ALLSOME rice in an even layer in the baking dish. Make a second layer with the broccoli.
7.     In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the cheddar cheese and some salt and pepper.
8.     Pour the mixture over the broccoli and cover with Supa Mama tinfoil. Bake for 20 minutes.
9.    Take dish out from oven, remove the foil and top with the remaining cheddar cheese. Place under the grill for a further 5 minutes, or until golden brown. Allow to stand for 5 minutes before serving. 

Time-saver Tips:

The ALLSOME rice can be prepared ahead and frozen. Cook according to package instructions. When done, spread the rice on a Supa Mama baking sheet to cool, then transfer to a freezer bag. Flatten it in the bag for easier freezer storage.

Watch ECR personalities Minnie and Tee (who were also on My Kitchen Rules!) prepare this tasty recipe in Episode 2 of 'Cooking with Minnie and Tee' below: