Page 11 - SCMHCC Holiday Favorites Cookbook

ONE POT CHEESY CHICKEN BROCCOLI

AND RICE CASSEROLE

From the Countryman Kitchen

Ingredients

1 tablespoon olive oil

1 small onion chopped
2 chicken breasts cut into small cubes

¼ teaspoon salt
¼ teaspoon black pepper

4 cloves garlic minced
¾ cup rice uncooked

10 ounces cream of chicken soup (1 can)
2 cups chicken broth low sodium
2 cups broccoli florets

1 cup cheddar cheese
1 tablespoon fresh parsley chopped

Instructions
1. Cook the onion and chicken. Heat the olive oil in a large oven proof skillet. Add chopped

onion and cubed chicken. Cook on medium heat for about 5 minutes until the chicken starts
to brown a bit and is no longer pink. Season with salt and pepper to taste. Stir in garlic and
cook for another 30 seconds until garlic gets aromatic.

2. Add the rice and liquids. Add the rice, cream of chicken soup and chicken broth. Start with 2
cups of chicken broth and if more is needed, add more until rice is fully cooked.

3. Cook the rice. Bring to a boil, then reduce heat, cover, and cook over medium heat until the
rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Taste for

seasoning and adjust as necessary.
4. Finish with broccoli and cheese. Add the broccoli florets and half the cheese then continue cooking for 2
more minutes, until broccoli softens a bit. Sprinkle over the top with remaining
cheese and place the skillet under the broiler for a couple more minutes, just until it melts

and starts to brown a bit.
5. Garnish and serve. Garnish with fresh parsley and serve.
1. Make-ahead: You can prep this the night before, up to and including step 2, then cover the skillet with a lid of
aluminum foil and refrigerate until next day when ready to cook. Simply follow the rest of the recipe as
instructed.

2. If using frozen broccoli, make sure you pat it dry first.
3. Feel free to add other veggies to this casserole such as mushrooms, peppers, or cauliflower.
4. What kind of rice should I use: I used a long grain rice (Basmati) and I recommend a long
grain rice over a short grain rice because the shorter grain rice gives you a creamier rice. If

using brown rice, it will take longer to cook and may require more liquid. If you wanted to
speed this up you could even use quick cooking rice.
5. How do I store leftovers: Store leftovers in an airtight container in the fridge for up to 3

days.