Description
A comforting casserole that combines chicken, rice, and plenty of cheese, perfect for busy weeknights or family gatherings.
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 cubed chicken breasts with salt and pepper.
- Preheat a pan over medium-high heat and add olive oil.
- Brown the chicken on all sides for about 5-7 minutes. Transfer to a plate.
- Add the onion to the pan and sauté for about 5 minutes until soft.
- Incorporate the minced garlic and stir for 30 seconds.
- Return the chicken to the pot.
- Add the rinsed rice, chicken stock, and water, mixing well.
- Bring to a boil, then reduce the heat to low and cover, simmering for about 10 minutes.
- Add the broccoli and stir gently. Cover and continue cooking until rice is tender.
- Preheat the oven to 425°F.
- Add milk and stir, then fold in 1 cup of cheddar cheese.
- Sprinkle remaining cheese on top and bake for 10-15 minutes until cheese is melted and bubbling.
Notes
Rinse rice to remove excess starch for fluffier grains. Consider adding different vegetables or cheeses for variations.
