Chicken Broccoli Rice Casserole Recipe

Chicken Broccoli Rice Casserole Recipe A delicious cheesy chicken broccoli rice casserole made from scratch without creamy canned soup and topped with a shortbread biscuit topping. 5 of 38 votes Preparation time: 10 minutes minutes Cooking time: 45 minutes minutes Servings: 6 servings Calories: 687 kcal Ingredients • 2 tablespoons unsalted butter • 1 small onion, chopped • 1.5 lbs. Boneless, skinless chicken breast, cut into small pieces • 3 garlic cloves, minced • 2 cups water • 1 tablespoon unsalted butter • ½ teaspoon salt • 1 cup uncooked long-grain white rice • 4 cups broccoli florets, cut into small pieces • 4 tablespoons unsalted butter • 4 tablespoons all-purpose flour • ¼ teaspoon crushed red pepper • ½ teaspoon onion powder • ½ teaspoon dried marjoram • ½ teaspoon dried thyme leaves • 1 ¼ cups low sodium chicken broth • 2 cups milk • 2 cups grated sharp cheddar cheese • 1 sleeve crushed Ritz crackers 32 crackers • 4 tablespoons melted butter Continue Reading in next page Instructions • Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and cook for 2 minutes.Push the onions to the edge of the pan. Add the chicken and sauté until browned. Turn halfway through until browned on both sides. Working with the chicken in batches, place the cooked pieces on a plate and stir the onions on the other side of the pan. Once all the chicken is cooked, add the garlic; Cook for 1 minute, stirring constantly. Place onions and garlic on a plate.• Meanwhile, add water, butter, salt and long grain rice to a pot. Heat until boiling, then cover and simmer until water is absorbed, 12 to 15 minutes. Steam broccoli on the stove or in the microwave. • Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with nonstick cooking spray.• Melt 4 tablespoons butter over medium-low heat. Sprinkle in flour and cook for 2-3 minutes, stirring constantly. Add crushed red pepper, onion powder, dried marjoram, and dried thyme. Slowly stir in chicken broth and milk alternately. Continue whisking and cooking until the mixture is smooth and slightly thickened.Reduce heat and add 1 1/4 cups Cheddar cheese. Add the cooked chicken, rice and broccoli and stir to combine. • Add half of the chicken mixture to the prepared baking dish and top with 1/2 cup Cheddar cheese. Add the rest of the chicken mixture and top with the remaining cheese. Mix crackers and melted butter together.Sprinkle over casserole and bake for 20-25 minutes or until top is golden brown and cheese is melted. Notes • Cut the chicken into thin, bite-sized pieces so it cooks evenly and quickly. • Onions and chicken can be cooked at the same time by placing the onions on one side of the pan and working in batches with the chicken. If necessary, add a little butter or olive oil to prevent the chicken from sticking. • White rice can be replaced with brown rice. • Cook rice and broccoli at the same time in a steamer over the rice cooker.It only takes about 5 minutes. So, once you've brought it to a simmer, add the broccoli-filled steamer basket to the pot. Cover and steam until tender. Then remove it from the rice cooker and cover the rice cooker with the lid. Work quickly so as not to interrupt the cooking of the rice. • Use good quality cheddar cheese and grate it fresh.The effort and effort are worth the extra flavor. • Other vegetables you can add to this recipe include mushrooms, carrots and zucchini. • You can also top the casserole with cornflakes, panko breadcrumbs or Italian breadcrumbs. • For a low carb keto casserole, skip the rice and make it a chicken broccoli casserole. • Store leftovers in an airtight container in the refrigerator for up to 3 days.Freeze in a sturdy container or freezer bag for up to 3 months. • Reheat leftovers in the microwave at reduced power level. Nutrition Calories: 687 kcal Carbohydrates: 40 g Proteins: 41 gFat: 40g Saturated fat: 23g Polyunsaturated fat: 2g Monounsaturated fat: 10g Trans fat: 1gCholesterol: 175 mg Sodium: 711 mg Potassium: 883 mg Fiber: 2 g Sugar: 6 gVitamin A: 1584 IE Vitamin C: 56 mg Kalzium: 429 mg Hierro: 2 mg For more recipes click here Thank you for follow me on facebook