Description
A comforting and convenient one-pot meal featuring chicken, rice, and broccoli, perfect for busy weeknights.
Ingredients
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups long-grain white rice, uncooked and rinsed
- 2 1/2 cups low-sodium chicken broth
- Salt and pepper, to taste
- 4 cups fresh broccoli florets, uncooked and tightly packed
- 1 (10 oz.) can cream of chicken soup
- 1/2 cup milk
- 1/2 cup sour cream
- 2 cups cheddar cheese, shredded and divided
Instructions
- Over medium-high heat in a large oven-proof skillet, melt 1 tablespoon butter and sear the chicken until cooked, about 5 minutes. Remove to a plate and set aside.
- In the same skillet, melt the remaining 1 tablespoon butter and add olive oil. Sauté the onions until soft, about 2 minutes. Toss in the garlic and sauté for another 30 seconds.
- Add the uncooked rice to the skillet and stir to coat in the butter and oil. Pour in the chicken broth and season with pepper. Stir to combine and bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
- Add the broccoli, cover, and cook for another 5 minutes to let it steam.
- Remove the pot from heat and let the rice rest with the lid on for another 5-10 minutes.
- Remove the lid and stir to mix the broccoli evenly with the rice.
- Add the cooked chicken with plate juices, cream of chicken soup, milk, sour cream, and 1 cup of cheddar cheese. Stir to combine and taste. Adjust seasonings if needed.
- Top with the remaining 1 cup of cheese, cover, and bake at 350°F for 15 minutes.
- Optionally, uncover and bake for another 10 minutes or broil for a couple of minutes to achieve a browned cheesy top.
- Dish and serve warm.
Notes
For added flavor, season each layer as you go. Experiment by adding different vegetables to the casserole.
