Our kids love broccoli, rice and chickpeas, so when I saw Kim’s Chicken Broccoli Rice casserole, I knew I wanted to give this wholesome whole food recipe a try—veggie-converted, of course. So I swapped in some chickpeas and rustled up this meal on a busy weeknight. It’s filled with cheese, homemade cream of mushroom soup, broccoli and hearty brown rice. Mmm…delicious!
Chickpea Broccoli Rice Casserole
- 2.5 cups uncooked brown rice
- 2 cups chickpeas, cooked
- 4 cups fresh broccoli florets
- 2 batches (about 3 cups) cream of mushroom soup
- 2 cups shredded cheddar cheese
- salt and pepper to taste
Place all ingredients in rice cooker and cook on brown rice setting.
Recipe Source: VeggieConverter.com
Adapted from Real Chicken Broccoli Rice Casserole.
Yummy! This is a really simple weeknight dish. I think it could use a bit of spicing up, maybe some taco seasoning or red pepper flakes, but it was pretty tasty, overall.