1 tablespoon olive oil
1 small onion chopped
4-6 Market Day Chic’NSteakes breasts cut into small cubes
¼ teaspoon salt
¼ teaspoon black pepper
4 cloves garlic minced
¾ cup rice uncooked
10 ounces cream of chicken soup (1 can)
2 cups chicken broth low sodium
2 cups Market Day broccoli florets (thawed)
1 cup cheddar cheese
1 tablespoon fresh parsley chopped



  • Cook the onion and chicken. Heat the olive oil in a large oven proof skillet. Add chopped onion and cubed chicken. Cook on medium heat for about 5 minutes until the chicken starts to brown a bit and is no longer pink. Season with salt and pepper to taste. Stir in garlic and cook for another 30 seconds until garlic gets aromatic.
  • Add the rice and liquids. Add the rice, cream of chicken soup and chicken broth. Start with 2 cups of chicken broth and if more is needed, add more until rice is fully cooked.
  • Cook the rice. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for seasoning and adjust as necessary.
  • Finish with broccoli and cheese. Add the broccoli florets and half the cheese then continue cooking for 2 more minutes, until broccoli softens a bit. Sprinkle over the top with remaining cheese and place the skillet under the broiler for a couple more minutes, just until it melts and starts to brown a bit.
  • Garnish and serve. Garnish with fresh parsley and serve.