Broccoli, Rice & Chicken Casserole

This is one of those dishes that makes me think of growing up in a small, rural Baptist church.  Dinner on the grounds, small community where everyone knows everyone and their business (lol), familiar hymns, Sunday afternoon naps, and skinned knees from biking mishaps on our gravel road.  

Someone was always sure to bring this casserole to any church event that called for food:  5th Sunday singing, baby showers, wedding showers, funerals, any occasion.  And, of course, it was always warm, familiar deliciousness made by some of the best cooks I will ever know.  Every time I try my hand at this recipe I remember faces, embraces and a feeling of home.  You know that feeling?  Back when you were a child:  security, invincibility, blissful ignorance of the heartaches life can deal out as you get older.  Certain smells trigger these feelings in me.  Or sometimes a song.  And most definitely some foods.

This version isn’t an exact replica of the ones prepared by so many others in the past.  It is my version, but I think still close to those predecessors.  I wish I could tell them now what a big effect their food, made with so much care and love so long ago, has made on me and continues to give, even now after all this time.

1 head broccoli, steamed and chopped

1 can cream of chicken soup

1 can cream of mushroom soup

2 1/2 cup rice, cooked

1 1/2 cup chicken, cooked and chopped

1 1/4 shredded cheese (like cheddar or colby-jack)

1 1/2 T MexiCajun Seasoning

1 tsp salt

1/2 T butter, cubed

Preheat oven to 375°.

Steam broccoli just until fork-tender, careful not to over-cook.

In a large bowl, mix soup, cooked rice, seasoning and 1 cup cheese.  Stir in chopped chicken and add broccoli last.  Spoon mixture into a 9×13 casserole dish.  Top with remaining 1/4 cup cheese and dot with butter cubes.

Bake for 30 minutes, until top begins to brown just slightly.

 

Ahhh, warm comfort in a pan.