DC’s Snowmageddon 3: Broccoli Chicken Hotdish

Snowmageddon 2 has come and gone and we are officially in the midst of what most people are calling Snowverkill, though I will call it Snowmageddon 3 because I simply adore snow!  We are expecting another 8-12 inches tonight and Wednesday, on top of the nearly two feet left from the weekend.

To continue my documentation of our amazing weather I have another comfort food recipe!   Broccoli Chicken Hotdish.

I have adapted the recipe from the cookbook: Best of the Best from Minnesota Cookbook: Selected Recipes from Minnesota’s Favorite Cookbooks. It is my husband’s absolute favorite recipe.  I usually divide the recipe in half using two square 8″x8″ pans instead of one 9″x13″ pan and freeze one so we can enjoy it later.  The last time I made it was my husband’s birthday in January when  I vacuum sealed the second batch using my new Foodsaver (which I adore). It was delicious, just as good as the first batch!  It came in extra handy tonight considering the grocery stores in DC are basically bare.

Empty grocery shelves all over DC!

Good thing we have frozen hotdish!

Broccoli Chicken Hotdish

• 2 bunches fresh broccoli, florets chopped
• 4 cooked chicken breasts (boneless or split breast), chopped or shredded
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1/2 cup mayonnaise
• 1-2 tablespoons fresh lemon juice (add to taste)
• 1 package good cheddar cheese (I like Cracker Barrel Aged Reserve Cheddar), shredded
• 2 cups Durkee fried onions
• 2 cups cooked wild rice blend cooked with chicken broth (My favorite is Lundberg’s wild rice blend)
• 2 celery sticks, sliced
• 1 yellow onion, chopped
• 2 garlic cloves, chopped
• 1 small package white mushrooms, sliced
• Olive oil for sauteing

Cook rice per package directions, using chicken broth instead of water.  Saute onions, celery, garlic and mushrooms in olive oil until soft, combine with cooked rice.

Layer rice in bottom of one 9″x13″ pan or two 8″x8″pans.  Add broccoli, then chicken.  Mix soups, mayonnaise and lemon juice and pour evenly over.

Sprinkle cheese on top and bake at 350 degrees for 45 or until cheese is starting to bubble/brown.  Then add fried onions, return to oven for 10 minutes or until onions are crispy.  Then enjoy!

Broccoli Chicken Hotdish

Of note, I normally thaw frozen hotdish before I cook it, but it can be cooked when frozen as well, just monitor as it takes a bit more time.

For more pictures of this recipe and of DC’s awesome snowstorm, visit our new Flick page!  Check it out and let us know what you think!

Cheers,

Steph