Leftover Chicken Soup and Rice Casserole
Servings
4 Servings
Ingredients
- 1½ cups uncooked brown basmati rice
- 1 teaspoon salt
- 2 teaspoons Jamie Geller Hawaij or your favorite seasoning mix divided
- 1 pound skinless boneless chicken breast cutlets
- 3 cups leftover chicken soup or broth
- 2 cups broccoli or cauliflower florets
Instructions
- Preheat oven to 375°F.
- Spread rice on the bottom of a large 9x13 casserole.
- Sprinkle with salt and 1 teaspoon hawaij. Lay chicken pieces over top and sprinkle with remaining hawaij. Pour chicken soup with all the goodies over top.
- Cover with foil and bake 50 minutes until chicken is cooked through and most of liquid is absorbed.
- Remove foil, add cauliflower florets, drizzle with evoo and roast uncovered for 20 minutes, until chicken is golden.