ONE POT BROCCOLI, CHICKEN AND RICE CASSEROLE
Recipe VIDEO above. Made from scratch, this tastes like a risotto but is so much more straight forward to make! A complete meal in one pot.
Provided by Nagi
Categories Mains
Time 30m
Number Of Ingredients 14
Steps:
- Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
- Turn stove DOWN to medium. Add flour and stir for 1 minute.
- Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
- Add broth, rice, thyme and a just pinch of salt and pepper.
- Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
- Remove lid - there should still be liquid on the surface. Working quickly, add broccoli, push down so it's partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
- Preheat grill/broiler. Remove lid and stir through half the cheese - don't worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
- Serve immediately, garnished with parsley if desired.
Nutrition Facts : ServingSize 524 g, Calories 576 kcal, Carbohydrate 47 g, Protein 32 g, Fat 28 g, SaturatedFat 11 g, Cholesterol 120 mg, Sodium 392 mg, Fiber 3 g, Sugar 7 g
BEST BROCCOLI RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 F degrees.
- In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes. Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
- Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
- In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.
CHICKEN BROCCOLI RICE CASSEROLE
Steps:
- Preheat oven to 375°F.
- In a dutch oven or large ovensafe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant.
- Stir in cream cheese and herbs. Cook until creamy. Add chicken broth, rice and broccoli.
- Bring to a boil, turn off heat and cover. Let sit undisturbed for 5 minutes.
- Once the rice has rested and is tender, stir in chicken, sour cream, and cheeses.
- Top casserole with cheese and breadcrumbs (if using).
- Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.
Nutrition Facts : ServingSize 1.74 cups, Calories 423 kcal, Carbohydrate 25 g, Protein 29 g, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 102 mg, Sodium 844 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 7 g
SCRATCH CHICKEN, RICE, AND BROCCOLI CASSEROLE
Boiled chicken, real cheese, fresh broccoli, carrots celery, onion...I have been working on this recipe for years. My husband had his Gull Bladder taken out a few years back and I forced him into a healthy eating style. Tips: Chicken may be boiled the day before and broth may stored seperate from chicken in refrigerator. The work is definently worth the enjoyment of casserole.
Provided by shinynickel
Categories One Dish Meal
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Submerge whole, cleaned chicken in water about halfway. Add sea salt and pepper and bring to a boil. Cover and simmer about an hour or until chicken is done.
- Remove chicken from pot and onto a large cutting board saving broth. Let cool until you can handle with clean hands. When cooled, seperate and chop or tear chicken into desired size pieces.
- Cool chicken broth until a thin film covers the top. Spoon off film and add uncooked rice. Boil rice in broth for about 5-8 minutes. Rice will not be done. Do not drain broth.
- Preheat oven to 350 degrees.
- Set all prepared veggies and parsley into large casserole dish. Add cooked chicken and distribute butter over top. You may add more butter taste, or you may not use it all.
- Cover in desired amount of salt and pepper. Stir in hot broth and rice until mixture becomes colorful.
- Evenly distribute cheese over top. Cover and bake about an hour. Uncover and bake another 15-20 minutes . Let cool 10-15 minute Enjoy!
Nutrition Facts : Calories 953.3, Fat 55.7, SaturatedFat 22.6, Cholesterol 220.2, Sodium 494.6, Carbohydrate 59.1, Fiber 4.9, Sugar 3, Protein 51.4
CHICKEN, BROCCOLI AND RICE CASSEROLE
Make and share this Chicken, Broccoli and Rice Casserole recipe from Food.com.
Provided by Therese Crosby
Categories One Dish Meal
Time 56m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter over high heat, add chopped mushrooms.
- Cook and stir for about 2 minutes.
- Add onion and chicken pieces.
- Reduce heat to medium high and cook until chicken is just cooked through.
- Stir in garlic and cook for about a minute longer.
- Add undiluted chicken soup and velveeta cheese, stir until cheese is melted.
- Remove from heat and add cooked rice, thawed broccoli, sour cream, and pepper.
- Spoon mixture together and spoon into casserole dish sprayed with cooking oil.
- Spread shredded cheese over top and bake for 20 minutes at 350 degrees.
- NOTE: Instant rice makes this a quick and easy recipe.
- Instant rice can be made in the microwave in about 4 minutes while the chicken is cooking.
- If you prefer other rice then make it ahead of time.
EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE
No-fuss weeknight chicken casserole meal which covers all the bases...budget, taste, and ease.
Provided by B's Kitchen
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
- Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
- Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.
Nutrition Facts : Calories 446.1 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 13 g, Fiber 2.7 g, Protein 34.9 g, SaturatedFat 5.7 g, Sodium 649.1 mg, Sugar 1.5 g
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- 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.
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- Cook the rice: rinse 1.5 cups of rice under cold water, drain. Add to a medium pot, salt to taste, and add 3 cups of boiling water. Bring the water to the boil then cook over very low heat, covered, for 10 minutes (I would normally cook it for 15 minutes). The rice should be a little bit undercooked. You don't have to drain the rice.
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