Chicken Overachievers

Chicken, Cheese, Broccoli and Rice… How can you miss with that?  Just Cheese and Broccoli are a winner too.  I found this recipe online – we tweak it a bit – but it works well.  I’ve become cheap in my old age… well… frugal and attempting to be fiscally responsible.  Often we buy whole frozen chickens and Andy will butcher them for me.  That’s what we did this time.  He cut it into pieces and into the crockpot it went.  We save the carcass – for stock of course!  Actually making chicken stock is so easy – it’s worth the time and effort.  Considering we use so much anyway…. But this isn’t about chicken stock – although - this recipe DOES call for some.
Anyway…. You cook the chicken all day in the soup and broth mixture, then shred it up, add some steamed broccoli, and pour over rice.  SO good.  It also freezes and reheats well.  SO make a big batch and freeze some of future meals.   It does have an odd look to it when it thaws – but trust me…. It’ll be great.  How can anything with a can of “cheddar soup” not be good?

Crockpot Chicken and Broccoli Over Rice
What you need!
3-4 boneless chicken breasts
1 14oz can cream of chicken soup
1 14 oz can cheddar soup
2 cups can chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Lawrys seasoning salt
1 Cup sour cream
6 Cups broccoli florets, lightly steamed, just fork tender( I cook it in boiling water for 3-4 minutes)
1 Cup shredded cheddar cheese

Make it!
Mix soups, chicken broth, salt, and season salt together. Pour into crockpot.  Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.

When chicken is cooked, either shred or chop into bite size pieces.  Stir in sour cream, broccoli, and cheddar cheese.

Serve over steamed rice.