4 cups cream sauce*
1 cup long grain rice
1 LB chicken breasts
2 cups broccoli, chopped
2 oz. Colby jack shredded cheese*
2 garlic cloves, minced
Prepare rice according to directions on packaging. While rice is cooking, steam broccoli until tender. Sauté chicken breasts in oil and season with sage, thyme, salt and pepper to taste. Allow chicken to cool for 5 minutes, then shred or chop. Prepare cream sauce in the sauté pan that the chicken has been cooked in. Add shredded cheese and garlic to cream sauce. Add in shredded chicken, rice and broccoli, then pour into a 9x13 pan. Cook at 350° F for 15 minutes or until heated through.
*To make dairy free, omit the cheese and make a cream sauce with only chicken broth and no milk. Tastes wonderful.
This is an easy dish to prepare earlier in the day, then store in the fridge until a few minutes before dinner time. Just warm in the oven until heated through. Makes great leftovers.