Good basic recipe, but I made quite a few changes. I stewed three large, fresh chicken breasts and shredded those, and used long-cooking Jasmine rice (made according to package directions) which I cooked in chicken broth. I steamed the broccoli to the point it was crisp-tender before adding it to the mixture. I added a cup of sour cream and omitted the butter. I added onion powder (instead of onion), celery seeds, garlic powder, poultry seasoning and Morton's Nature Seasoning. I used 8 oz. finely shredded Mexican Blend cheeses, not processed cheese food. I adjusted my seasonings by adding sea salt and fresh coarse-ground black pepper to taste. Finally, I covered the top with a sleeve of crushed Ritz cracker crumbs mixed with 3/4 stick melted butter, then baked. It was delicious using the "tweaks" of my own.
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Good basic recipe, but I made quite a few changes. I stewed three large, fresh chicken breasts...