CREAMY CHICKEN & BROWN RICE CASSEROLE SEASONED BY THYME AND COOKED WITH BROCCOLI FLORETS – ONION – CHEDDAR CHEESE BITS – SHREDDED PARMESAN IN BROTH

–6 chicken tenderloins or breast strips

–milk (one-third cup; almond or dairy, not soy)

–brown rice (5 – minute cook, 1 cup dry)

–thyme (1 teaspoon, bottled)

–broccoli florets (1 head, fresh)

–onion (one-half, medium, sliced)

–cheddar cheese (size of 3 matchboxes, crumbled)

–Parmesan cheese (2 tablespoons, shredded)

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

1 – Place the brown rice in the bottom of a slow cooker.  Then add onion and broccoli florets on top of the rice.  Add the cheddar cheese.  Season with thyme, salt, and pepper.  Place the chicken on top.  Cover with Parmesan cheese.  Season with a few drops of olive oil.  Add chicken broth and milk to cover one-half the chicken.

2 – Cook for 5 and one-half hours on low.

3 – Serve the casserole hot.

–chicken and rice dish adapted from Kristine’s Kitchen web site.

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