I keep stocking up on Rice and Pasta-Roni. At a buck (or less) a box, it is really hard to pass up. I have been trying to come up with creative ways to make it last longer, mainly so I can have leftovers and don't have to try to come up with something to make for dinner every night.
My last creation involved Rice-a-Roni Broccoli au Gratin as the base. I made that according to the directions on the box. While that was doing its thing, I seasoned and baked a couple of chicken breasts and steamed some broccoli pieces. When everything was done, I diced the chicken and mixed everything together. I find the chicken easier to cut when it is cooked, and there is the added bonus of not getting raw chicken goobers under my nails. Eeww!
I like cheese, so I shredded some Tillamook Extra Sharp Vintage White Cheddar cheese on top of it. (I would have used regular cheddar, but this is what I had. I don't really like sharp cheddar, but it was part of a gift basket that I won). I also threw in some sliced olives (black) because olives just make everything better. I thought that onion would probably be a great finishing touch, but I was feeling lazy so I sprinkled in some onion powder instead.
It turned out really well and I got 4 decent sized servings out of it. The only down side is that my kitchen still smells like broccoli. Either that or something curled up and died and I just haven't found it yet. I'm really hoping it's the broccoli.
1 comment:
Hurrah for Rice-a-Roni! Your recipe sounds good, too.
Oh, and I'll keep my fingers crossed that it's the broccoli. :P
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