Chicken Broccoli Rice Casserole Recipe

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

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