Chicken Broccoli Rice Casserole is one of the most seasoned, best-adored formulas on my site. As the remarks area will confirm, this solid, gooey, and simple supper formula has gotten rave audits from fastidious spouses, particular little children, and new mothers looking for cooler dinners. The flavors are basic and engaging, the formula prep is simple, and not at all like numerous other goulash formulas, this chicken broccoli rice meal contains NO SOUP!
Dishes like Chicken Broccoli Rice Casserole were an apparatus at our table growing up. My mother was the dish QUEEN. She wore a crown of Pyrex and conveyed a staff of nonstick heating shower.
Those last two things are a lie, yet she truly rocked the 9×13 dish. Not exclusively would she be able to make a meal starting with no outside help, yet she could change any (and I mean any) extra in our home into a rich, mushy goulash of sorts.
Also try our recipe Broccoli Alfredo Chicken Bake
This cheesy chicken broccoli rice casserole recipe is a healthy version of the classic with NO cream of anything soup. Comfort food you can feel good about!
Ingredients
- 1 3/4 cups low-sodium chicken stock
- 2 cups instant brown rice — if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ
- 1 pound broccoli florets — chopped into bite-sized pieces
- 1 teaspoon extra-virgin olive oil
- 1 pound boneless skinless chicken breasts — chopped into bite-size pieces
- 3/4 teaspoon kosher salt — divided
- 3/4 teaspoon garlic powder — divided
- 1/2 teaspoon black pepper — divided
- 2 tablespoons all-purpose flour
- 2 cups milk — divided (I used skim)
- 3 tablespoons Dijon mustard
- 1/3 cup nonfat plain Greek yogurt
- 1 1/2 cups reduced-fat shredded cheddar cheese — divided (about 6 ounces)
Instructions
- Place a rack in center of oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.
- Bring the chicken stock to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.
- Meanwhile, heat the olive oil in a Dutch oven or other large deep pot over medium-high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.
- Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the pot, then add the remaining 1 1/2 cups milk. Cook, stirring constantly until thickened, 7 to 10 minutes. Remove from the heat and whisk in the Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.
- Add the rice and broccoli mixture and the reserved chicken to the cheese sauce, stirring gently to coat. Spoon the mixture into the prepared dish and top with the remaining 1/2 cup cheese. Bake 25 minutes until hot and bubbly. Let stand 10 minutes, then serve.
Read more our recipe Creamy Swiss Chicken Bake
Source : https://bit.ly/2vKn0fC
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