Broccoli, Chicken & Rice Casserole

So, this cooking binge has really taken over me! I've been cookin' up a storm for the past few years, but lately, mostly this summer, I just didn't wanna, ya know? Perhaps I just needed a break. Or, perhaps I just had *too* much on my mind. My life has been really 'full' this summer. At any rate, the cooking bug has struck again! And I for one am pretty content with it! I love to cook. And, I love to host. And, all of our family dinners are at my house anyway, so, I might as well enjoy it, huh? LOL! :)

Don't you just *love* Paula Deen? Isn't she cute? I think so, too! I was browsing around Food Network again, isn't it great? I stumbled across one of her recipes, and, as usual, some of it I liked, some of it.....well, I'd probably change just a 'few' things.

My dinner is in the oven even as I type, but, I wanted to post the recipe as soon as it went into the oven, just so I didn't leave anything out.

This was Paula Deen's original recipe. After reading all of the reviews and thinking about our personal tastes, below is my version of it. It smells incredible cooking, and I can't wait to try it!

1 large onion, peeled and diced
3 cups cooked, diced chicken
32 oz. frozen, chopped broccoli
1-8oz. can water chestnuts, drained and chopped
1-4oz. jar pimentos
1-10 3/4 oz. can condensed cream of chicken & mushroom soup
3/4 cup mayonnaise
3/4 cup sour cream
1-6oz. box of Uncle Ben's Long Grain & Wild Rice mix
2 cups finely shredded sharp cheddar cheese (reserve 1/2 cup for topping)

Preheat oven to 350F.

Place chicken in large pot, cover with water, and boil for approximately 20 minutes or until cooked thru. **I used boneless skinless chicken tenders, only because they were on sale. My chicken of choice for this recipe would be boneless, skinless thighs. Thighs are the most flavorful piece of chicken.

Once chicken is done, remove to cutting board and dice. Reserve 2 1/4 cups of the chicken broth for cooking the rice.

Cook rice according to package directions, substituting chicken broth for water. Once done, remove from heat and keep covered.

In a VERY large bowl, combine remaining ingredients (except for 1/2 cup cheddar cheese) and mix together thoroughly. As you are mixing, sprinkle generously with Garlic Powder with Parsley, I used McCormick. You can try whatever upscale brand you prefer, I tend to just go with what works and is *readily* available. To each his own. :)
**Let it be known that when called for mayonnaise, I *always* use Hellman's original and I used full fat sour cream. You can substitute low-fat or fat-free if you wish. Not me! LOL!

Pour into 9 x 13 baking dish and bake for 45 minutes. Add remaining 1/2 cup cheddar to top and bake an additional 15 minutes or until bubbly. Let stand 10 minutes before serving.

This made ONE.HUGE.BATCH!!! There's plenty for leftovers, and plenty for freezin', there's only two of us, and we'll be having this *several* more times!!

By the way, I made a spinach salad this evening instead of Caesar!! Variety folks, it's all about variety!!

Have a great evening!! :)