casserole.

Chicken and broccoli casserole. Does any word elicit a sense of comfort like casserole? I think not.

Casseroles in my experience are always hot, creamy, cheesy, and a little bit gluttonous, which is a combination of qualities that hits the spot when I'm feeling bummed or tired or under the weather. This particular dish contains chicken, broccoli, rice, and cheese, and that mash-up works beautifully to deliver feelings of well-being and contentment.

Happily, you don't have to wait until you need some comfort to make this (or any) casserole--it can be celebratory as easily as it can be soothing!

Chicken and Broccoli Ricerole
(printable recipe)

Serves 8
Ingredients:

• 1 bell pepper, chopped
• 1 onion, chopped
• 1 head of broccoli, chopped, about 2 cups
• 2 boneless, skinless chicken breasts, poached and shredded
• 1 cup leftover or prepared brown or white rice
• 1 (10 ounce) can cream of chicken soup
• 1 cup sour cream
• 1/4 cup milk
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil
• 1 cup shredded cheddar jack cheese

Directions:
Preheat oven to 350 degrees F. Grease a 13x9-inch dish and set aside.
In a medium pan, saute the pepper and onion until soft, about 10 minutes.
In a large bowl, mix together the chicken soup, sour cream, milk, and herbs and spices until uniformly blended.
Stir in the veggies (including the broccoli), chicken, and rice and stir until everything is coated.
Pour the mixture into the prepared dish and top with shredded cheese.
Cover with foil and bake 30-40 minutes, until bubbly.
Broil the cheese on top for a minute or two if desired, then let sit 5 minutes before digging in.