Ingredients
9 cups cooked jasmine rice (3 cups uncooked rice yields 9 cups cooked)
24 ounces steamed broccoli
For the chicken
3 chicken breasts, thinly sliced
Garlic powder
Onion powder
Kinders buttery garlic and herb
Lemon pepper
Paprika
Olive oil (or any cooking oil)
For the cheese sauce
1 ½ cups evaporated milk
2 cups heavy cream
16 ounces sharp cheddar cheese, shredded
16 ounces Colby jack cheese, shredded.
½ tsp Garlic powder
½ tsp Onion powder
½ tsp Kinders buttery garlic and herb
½ tsp Cajun seasoning
Directions
Step 1
Preheat oven to 350°.
Step 2
Season chicken on both sides, drizzle with some olive oil and rub it in to help the seasoning stick. Pan sear chicken on each side on medium heat for 5-10 minutes or until it is fully cooked. Remove chicken and set it to the side.
3 chicken breasts, thinly sliced
Garlic powder
Onion powder
Kinders buttery garlic and herb
Lemon pepper
Paprika
Olive oil (or any cooking oil)
Step 3
Now for the cheese sauce. In the same pan add evaporated milk, heavy cream, seasonings, and slowly whisk in half of both cheeses. This recipe will work best if you shred your own cheese, but it is optional.
1 ½ cups evaporated milk
2 cups heavy cream
½ tsp Garlic powder
½ tsp Onion powder
½ tsp Kinders buttery garlic and herb
½ tsp Cajun seasoning
16 ounces sharp cheddar cheese, shredded
16 ounces Colby jack cheese, shredded.
Step 4
Dice up your chicken into bite size pieces.
Step 5
In a large mixing bowl, add in cooked rice, broccoli, chicken, and cheese sauce, mix this together well.
24 ounces steamed broccoli
9 cups cooked jasmine rice (3 cups uncooked rice yields 9 cups cooked)
Step 6
Add mixture to a greased baking dish and top with remaining cheese. Bake for 30 minutes, broil at the end for 2 minutes (give or take depending on your oven) to get the cheese on top nice and crispy.
Step 7
Let it cool and enjoy!
