What to have for dinner?

Hmmm...I have boneless skinless chicken breasts. I'll thaw four of those out and figure out what to do with them later. Cookbooks, I have a million cookbooks I'll look through those for a recipe for chicken breasts. I'm tired of my usual recipes. I need something different. Ok, that failed, why do I have a million cookbooks if I can't find a recipe? Lightbulb...Internet, I'll consult the internet. No, no, no, man, where did the time go? I need to figure this out Ron will be home soon. I wish I had broccoli. I could make a broccoli casserole and have baked chicken. Hmmm...freezer, I wonder if I have frozen broccoli in the freezer. TV dinners, frozen spinach, I wish I had frozen okra. I wouldn't have it tonight with the chicken but I need to buy some next time I'm at the store. Remember to add to grocery list. Jackpot, frozen broccoli. Ok, now I have broccoli and chicken. Rice is in the pantry. I'll do a broccoli casserole. Hmmm...modifications are needed. I don't have all the ingredients. If you are still reading, this is my brain process. Today it paid off. Normally I follow recipes exactly. But today I had to get creative because I didn't have all the ingredients the recipes were calling for. So I made a Chicken Veggie Casserole. Created from ingredients on hand it turned into comfort food at its best. We both agreed that it's a keeper recipe. The recipe I have for broccoli casserole is always too cheesy (and I love cheese) when made as written. This had the perfect amount of cheese not to overpower it. It is also not a rich recipe. Chicken Veggie Casserole (This recipe makes two large casserole dishes and would easily serve 12 or more. It would be great for potlucks. I'm going to freeze the leftovers for quick dinners later in the month.) Ingredients: 1 cup long-grain rice, cooked in chicken broth 4 chicken breasts, seasoned with salt and pepper, cubed and cooked 1 tablespoon butter 1 tablespoon olive oil 1/2 cup red onion (or whatever onion you like), diced 1 tablespoon garlic, minced 1/2 cup red bell pepper, diced 1/4 cup chicken broth 1 (16 oz.) package frozen broccoli, thawed or fresh broccoli 2 cans mushrooms or fresh mushrooms 1 can whole kernel corn, drained or fresh corn 1 can cream of mushroom soup 1 can cream of celery soup 1/2 teaspoon cayenne pepper kosher salt, to taste freshly ground black pepper, to taste 8 oz. cheese (If you like cheese add more, if you don't like cheese, don't add it) Italian style bread crumbs (enough to coat a light layer on top of the casserole) Instructions: Melt butter in skillet with olive oil, add red onion, garlic, red bell pepper and cook until onions are translucent. Stir in chicken broth, broccoli, mushrooms, and corn. Cook until the broccoli is heated through. Stir in both cans of soup and cooked, cubed, chicken. Season with cayenne pepper, salt and pepper. Add rice and stir until mixed well. Stir in cheese. In a large casserole dish sprayed with a non-stick cooking spray, pour mixture into the casserole dish and top with Italian style bread crumbs. Bake at 350 degrees F. for 20 to 30 minutes until bread crumbs start browning. (Oven temperatures vary, so you'll need to time this recipe for your oven.) Menu Twenty-Four for 2006: Chicken Veggie Casserole 1 new recipes for today 15 new recipes for 2006 Print-Friendly Recipe: Chicken Veggie Casserole I submitted this recipe as an entry for the Weekend Cookbook Challenge