1 head of brocolli 2 boneless skinless chicken breasts 4 tbsp olive oil 1 onion chopped 1 pkg of rice a roni 1 pkg seasoning from chicken stuffing mix 2 - 1/2 inch slabs of velveeta cheese cubed rosemary Cook chicken breasts in hot olive oil. Season them with rosemary lightly. When they are cooked, add chopped onion and cook until clear. Break chicken into pieces. Pour in the rice a roni (just the rice and vermicelli) and brown vermicelli as directed. Add chopped brocolli and hot water as directed by rice a roni directions. Instead of using rice a roni seasoning, use the seasoning packet out of a box of chicken stuffing mix. I save my actual bread crumbs from the stuffing mix for meatloafs, etc. Place a lid on skillet and simmer until the rice a roni is cooked and brocolli is tender. After it is cooked, add cubed velveeta cheese and stir until melted.
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