Recipe by Kate Poskochil, Food Blogger, KJ and Company
Total Time: 1 hour Serves: 6
This Chicken Broccoli Rice Casserole is a one-pan recipe that’s so comforting and flavorful! Tender pieces of chicken are sautéed until golden brown, and simmered in a creamy sauce with broccoli florets, rice and herbs. Topped with shredded cheese and baked until bubbly, this casserole is sure to be a family favorite!
Ingredients
1 pound Smart Chicken Boneless Skinless Chicken Breasts or Tenders, cut into 1-inch pieces
1 tablespoon extra virgin olive oil
1/2 onion, diced
1 tablespoon garlic, chopped
2 tablespoons butter
2 tablespoons flour
1 1/2 cups heavy cream
1 1/2 cups chicken bone broth
1 teaspoon dried thyme
1/2 teaspoon salt
2 cups brown rice, cooked
2 cups broccoli florets, cut into 1or 2-inch pieces
2 cups shredded cheddar cheese
Directions
Preheat your oven to 375 degrees. Heat the olive oil in a large, oven-safe skillet over medium heat. Add in the chicken pieces and sauté until golden brown on all sides, about 5-8 minutes.
Remove the chicken from the pan and add in the onion and garlic. Sauté for a couple minutes more until slightly translucent. Add in the butter and melt, then add in the flour and stir to create a paste-like consistency.
Reduce the heat to low. Pour in the heavy cream and stir to combine. Pour in the bone broth, thyme and salt and stir to combine. Allow to simmer on low for a couple minutes to thicken the sauce slightly.
Add the chicken back into the pan along with the cooked rice, broccoli florets and 1/2 cup of the shredded cheese. Gently toss to coat and combine.
Arrange the remaining cheese on top of the casserole in an even layer and bake for 30 minutes or until golden brown and bubbly. Enjoy!