- 1 lb boneless skinless chicken breast cut into small 1-inch pieces
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 tsp paprika
- 1 teaspoon celery salt
- 1 medium yellow onion peeled and finely chopped
- 2 cloves garlic diced
- 3 cups chicken broth
- 16 oz cream of chicken soup (about 1 ½ 10.5 oz cans)
- 1 ½ cup brown rice (uncooked)
- 4-6 cups broccoli florets (fresh or frozen)
- 2 cups sharp cheddar cheese shredded
- Make sure your rice, chicken, and broccoli are submerged as much as possible in the broth and soup mixture to ensure they cook thoroughly and the rice can absorb the liquid. Add a sprinkle of freshly chopped parsley for a pretty presentation when serving. If using cooked chicken, wait to add it until you only have 30-45 minutes left of cooking time to prevent the chicken from becoming dry.
