4 large chicken breasts
1 tsp olive oil
1 tsp pesto
fresh cracked pepper to taste
2 cups rice (i use jade pearl organic which is super low carb/high protein)
3 cups water
1 can condensed cream of broccoli soup
2 can milk
12 oz shredded cheddar
24 oz frozen broccoli chunks
Saute chicken breasts in oil/pesto/pepper using a deep pan with a tight fitting lid. Remove cooked chicken from pan and set aside to cool, then slice into bite size pieces.
Cook rice in the same pan with 3c water added to the spice/chicken juice mix about 10 mins after it comes to a simmer (note: for different types of rice h2o and cooking times may differ; add the called for amount of h2o and cook 1/2 the normal amount of time).
In 9x13 baking dish combine all ingredients and mix thoroughly. Bake at 300*F for 30 minutes, adding extra milk if needed to keep everything moist. Let stand 10 minutes or so, then serve.
Loosely adapted from http://bit.ly/1U0IzY