Who doesn’t love this simple, yet delicious combination? A surprisingly easy preparation, I was ecstatic at the result after my first try. After browsing the internet scouting for an easy yet scrumptious version of this preparation, I chanced upon the blog Normal Cooking for Normal People. Lindsay’s version of Creamy Chicken and Broccoli had me hooked. It was everything I had hoped for, and more.
As simple as the recipe was, I did not have all the ingredients at my disposal. So, I searched some more for their substitutes, adamant to serve this dish for dinner, and was proud of the end result. Along the way I also made some modifications to suit my Indian palette, adding just a wee bit more flavour and spice. So here’s a combination of our recipe for Creamy Chicken and Broccoli over Rice. This dish serves 4.
4 boneless skinless chicken breasts
10 oz can fat free cream of chicken soup (Alternatively, make it at home)
¼ c fat free sour cream (Or, create your own by adding 1 tbsp of flour to 1 cup yogurt plus 2 tsp of water. For the recipe use 4 tbsp of this preparation.)
½ of a 14 oz bag frozen broccoli florets, thawed
½ c shredded reduced fat taco blend cheese
1 medium onion, cut into rings
¼ tsp red chilli powder (omit if you are not into spicy food)
2 cups white rice, cooked
Cut chicken into tenders. Place broccoli & chicken in a sprayed skillet on medium high.
Combine Chicken soup and sour cream. Add soup mixture, onion rings and chilli powder to skillet and bring to a boil.
Cover, reduce heat to medium, and simmer 12 min or until chicken is done.
Remove from heat and sprinkle with cheese. Cover until cheese melts.
Serve over rice.
Do give it a try, and tell me how it turned out. And, if you have your own magic formula of making this dish come alive, I would love for you to share it with me.