Monday, October 14, 2013

Make it Monday: Skinny Cheesy Chicken and Broccoli-Rice Casserole


I found this recipe from Iowa Girl Eats last week and couldn't wait to try it out.  It took about an hour to cook, and it was so yummy, enjoy!


Ingredients:
2 cups long grain brown rice
4 cups chicken broth
4 cups broccoli florets (about 1 head)
2 green onions, chopped
1 teaspoon extra virgin olive oil
1lb chicken breasts, chopped into bite-sized pieces
salt, pepper, garlic powder
5 teaspoons flour
2 cups milk, divided (I used skim)
1/3 cup light sour cream
8oz shredded cheddar cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Directions: 
  1. Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice has 5 minutes left to cook add broccoli and green onions on top to steam.
  2. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and garlic powder, and then saute until no longer pink. Remove to a plate and set aside then very carefully wipe out skillet with a dry paper towel.
  3. Turn heat down to medium then whisk together flour and 1/2 cup milk in a small bowl. Pour mixture into skillet then add remaining 1-1/2 cups milk. Cook mixture, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and stir until smooth.
  4. Preheat broiler. Combine cooked rice and broccoli mixture with cheese sauce then scoop mixture into a 9x13 baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving.

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