Sunday, February 22, 2015


Olivia found this recipe on www.wellplated. com.  It is a good way to get pretty much every food group into one delicious casserole.  If you are getting really tired  of winter (and we certainly are in this part of the country), this is a great way to make a nourishing meal that will warm you up, fill you up, and not take a great deal of effort.

Olivia and I can our own chicken so we could even use that to speed up the dish instead of using raw chicken.  You could use store-bought canned chicken if you wish to take a slight shortcut.  Either way, combine this delightful casserole with a simple dessert and you have a fairly easy meal on your hands.

The seed catalogs have started to arrive in the mail and the Daytona 500 race has been run so we are hopeful Spring is just around the corner.  Hope you enjoy this yummy dish!

Cheesy Chicken Broccoli Rice Casserole
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour, 5 minutes
Yield: 1 2-quart casserole
Serving Size: Serves 6
  • 1 3/4 cups low sodium chicken broth
  • 2 cups instant brown rice
  • 1 pound broccoli florets, chopped into bite-sized pieces
  • 1 teaspoon extra virgin olive oil
  • 1 pound boneless, skinless chicken breasts, chopped into bite-sized pieces
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon garlic powder, divided
  • 1/2 teaspoon black pepper, divided
  • 2 tablespoons flour
  • 2 cups milk, divided (I used skim)
  • 3 tablespoons Dijon mustard
  • 1/3 cup non-fat plain Greek yogurt
  • 1 1/2 cups reduced-fat shredded cheddar cheese, divided (about 6 ounces)
  1. Place rack in center of oven and preheat oven to 375 degrees F. Lightly coat a 9-inch square, deep baking dish or a 2-quart casserole dish with cooking spray.
  2. Bring chicken broth to a boil in a large pot, then add rice. Return to boil, add broccoli to the top of the pot, then cover, reduce heat to low, and let cook 5 minutes. Remove from heat and let sit, covered, for an additional 5 minutes.
  3. Meanwhile, heat extra virgin olive oil in Dutch oven or large deep pot over medium-high heat. Add chicken, season with 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 and set aside. Being careful not to burn yourself, wipe the pot clean with a paper towel.
  4. Reduce 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 remaining 11/2 cups milk. Cook mixture, stirring constantly until thickened, 7-10 minutes. Remove skillet from heat and whisk in Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Once combined, stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.
  5. Add the rice and broccoli mixture and the reserved chicken to with cheese sauce, stirring gently to coat. Spoon the mixture the prepared dish and top with remaining 1/2 cup cheese. Bake 25 minutes until hot and bubbly. Let stand 10 minutes, then serve.

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