Description
A comforting casserole filled with tender chicken, soft rice, and vibrant broccoli, all slathered in rich, gooey cheese – perfect for weeknight dinners.
Ingredients
- 1 pound chicken breasts (cut into 1×1-inch cubes)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 1/2 cups white long-grain rice (rinsed)
- 2 cups chicken stock
- 2 cups water
- 3 cups broccoli florets (roughly chopped)
- 1/2 cup milk
- 2 cups sharp cheddar cheese (shredded, divided)
Instructions
- Season the chicken cubes with salt and pepper.
- Heat olive oil in a skillet over medium/high heat and brown the seasoned chicken on all sides for 5-7 minutes.
- Remove the chicken and set aside. In the same pan, add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Add minced garlic and cook for another 30 seconds.
- Return the chicken to the pan; add rinsed rice, chicken stock, and water. Stir together and bring to a boil.
- Once boiling, reduce heat to low, cover, and cook for 10 minutes.
- Add chopped broccoli, stir, cover again, and let it finish cooking while stirring occasionally.
- Stir in milk and 1 cup of shredded cheese.
- Transfer the mixture to a preheated oven at 425°F for 10-15 minutes, or until cheese is melted and bubbling.
Notes
For a creamier texture, increase milk or use cream instead. Adjust cheese types for varying flavors.
