1 1/2 pounds chicken (boneless breasts)
1/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 cup cilantro, finely chopped fresh (or dried)
1/4 cup butter
3 1/2 cups broccoli flowerets
4 cups brown rice, instant cooked
1 pound processed American cheese spread, chopped
1 (10 oz.) can tomatoes with green chiles
Directions: Cut chicken into bite-sized pieces; rinse and pat dry. Sprinkle with garlic powder, salt and pepper. Cook chicken and cilantro in butter in large skillet over medium heat for 10 minutes. Add broccoli. Cook until broccoli is tender and chicken is cooked through, stirring occasionally. Layer rice and chicken in 2 1/2 quart baking dish. Combine cheese with tomatoes and green chiles. Cook over medium heat until cheese melts, stirring occasionally. Spoon over chicken. Bake, covered, at 350°F for 25 to 30 minutes. Serve with sour cream if desired. 6 servings.
Notes: If desired, add hot peppers or hot sauce. My family always likes Southwestern tasting food and this casserole includes a vegetable also.