Chicken Broccoli Rice Casserole

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Chicken Broccoli Rice Casserole

This comfort food classic is streamlined for weeknight ease, giving you a complete one-pot meal in just a few steps. You’ll find all the cheesy, creamy notes of the childhood favorite without the long prep time, and there’s no need to make a roux. Here, the chicken stock, half-and-half and shredded cheese create an instant sauce without the need to stir a pot on the stove. For a quicker version, trim the chicken cutlets into bite-size pieces before stirring in, then reduce the second cooking time to 15 minutes. Serve with a side salad, if desired.

Rating

Ingredients

  • 1pound boneless, skinless chicken cutlets (thinly sliced breasts)
  • Kosher salt and black pepper
  • 3tablespoons extra-virgin olive oil
  • 1medium yellow onion, peeled and finely chopped (about 1 cup)
  • 2cloves garlic, thinly sliced
  • 1cup long-grain white rice
  • 2cups chicken broth
  • 1cup half-and-half
  • 1medium head broccoli, trimmed and cut into small florets (about 3 cups)
  • 1(8-ounce) package shredded Mexican cheese or Cheddar blend
  • 1/2cup panko bread crumbs
  • 2tablespoons finely grated Parmesan
Set base servings to enable scaling:

Directions

Heat oven to 350 degrees. Season the chicken on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat 1 tablespoon of the olive oil in a deep, oven-proof skillet or Dutch oven over medium. Add the onion and garlic and cook, stirring occasionally, until just beginning to soften, about 5 minutes.

Add the rice and stir to coat. Add the chicken broth, half-and-half and 1/2 teaspoon salt (plus more to taste); stir well. Cover and transfer to the oven for 20 minutes.

Remove from the oven and stir. Add the chicken, broccoli and cheese; stir to coat until the cheese has melted. Smooth into an even layer.

Combine the bread crumbs and the remaining 2 tablespoons olive oil and sprinkle over top, along with the Parmesan. Return to the oven to bake until rice is tender and the top is golden brown and bubbly, 20 minutes more.

Broil on low for 2 to 5 minutes for extra browning. Cool for 5 minutes before serving.

Nutrition

Info
Trans Fat: 0 gramsFat: 41 gramsCalories: 785Saturated Fat: 18 gramsUnsaturated Fat: 19 gramsSodium: 1272 milligramsSugar: 9 gramsFiber: 5 gramsCarbohydrate: 68 gramsProtein: 38 grams
Chicken & Poultry

Source: https://cooking.nytimes.com/recipes/1024172-chicken-broccoli-rice-casserole