1 pack True Story Organic Oven Roasted Thick Cut Chicken
3 cloves garlic minced
1 cup rice uncooked
1 can of cream of chicken soup
2 3/4 cups of chicken broth
2 cups fresh broccoli florets
1 cup cheddar cheese
1/4 tsp salt
1/4 tsp black pepper
1 tbsp fresh parsley chopped (optional)
Heat the olive oil in a large skillet. Add chopped onion and garlic and cook on medium heat for a few minutes until onions are soft. Add in pre-cooked chicken and stir until chicken is warm.
Add the rice, cream of chicken soup and chicken broth. Add in two cups of chicken broth cook until rice is fully cooked. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so.
Add the broccoli florets and half the cheese then continue cooking for 2 more minutes, until broccoli softens slightly. Sprinkle over the top with remaining cheese and place the skillet under the broiler for a couple more minutes, just until it melts and starts to get a nice brown crisp on top.
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