After last week’s hamburger helper recipe, I knew it was time to get back on the health bandwagon. I found I really enjoyed the blog where I found last week’s recipe, and after perusing for awhile, I found a skinny cheesy chicken and broccoli rice casserole that I thought might make for great leftovers.
I’m not sure where I went wrong, but this was not my finest cooking venture. Blame it on feeling rushed or having a visitor stop by as I was broiling. It was not promising even before that, though.
Believe it or not, I followed the recipe almost exactly (I only nixed the green onions because I forgot to grab them at the store). It was a little hard to juggle the three different “sections” if you will of the cooking process. When I finally mixed it all together prior to broiling, I started to get nervous:
Surely broiling it would have some effect, though. Maybe it would absorb more of the liquid, or at least the cheese on top would make it taste great.
Unfortunately I thought wrong. It didn’t look too much more appetizing after the broiling process.
I will say it was less runny as leftovers today, but I’m still not overjoyed with it. I think I just need to throw in the towel on recipes that call for the flour/milk creamy mixture as a thickening agent. It just never works out for me, and I can’t quite figure out why. I actually would have been fine with just brown rice, a bit of cheese and the chicken/broccoli added.
At least I tried to be a bit healthier, right? If only I would have thought to cut the recipe in half so I wouldn’t have so many leftovers. Lesson learned.