Post by Loupy on Apr 13, 2013 16:35:44 GMT -7
Brown Rice Broccoli Chicken Cheese Bake
By Rene' @ thedomesticlady.com/
Adapted from Cook’s Illustrated 30 Minute Meals, Cheesy Broccoli Chicken and Rice Casserole
Please don’t confuse this recipe with a traditional broccoli rice casserole.
The dish is full of flavor and texture.
It tastes like (fattening) comfort food, but it’s still very good for you.
It’s not called a casserole. I don’t like casseroles
Instructions:
1 1/2 lbs fresh broccoli, chopped into bite size pieces (frozen broccoli works too, just cook it to your liking and then drain it very well)
3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1/4 cup flour
1 cup chicken stock
1/2 cup milk
3 tablespoons Dijon mustard
2 teaspoons black pepper
1/2 -1 tsp salt (depending on how salty the chicken stock is)
1 1/2 cup cheddar cheese, shredded (reserve 1/2 cup of cheddar as the topping)
1/2 cup Parmesan
2-3 cups cooked brown rice (follow the directions on the package, add salt to boiling water for extra flavor)
2 cups cooked chicken, cubed
Directions:
Preheat oven to 375°.
Place broccoli in a microwave safe container with 1/4 inch of water.
Cover and microwave for 3-4 minutes on high.
Drain the broccoli immediately and rinse with cold water.
Set aside to drain completely.
Heat 3 tablespoons of oil in a large skillet over medium heat.
Add chopped onion to the skillet and saute for 3 minutes, then add garlic and continue to saute another minute.
Add the flour to the hot skillet, mix with the onion and garlic, and continue stirring constantly for 1 minute.
Pour the chicken stock and milk into the skillet.
Allow the sauce to thickened for 3-5 minutes, stirring constantly.
Once the sauce starts to thicken, add mustard, black pepper, salt and the cheeses .
When the cheeses have melted into the sauce add the broccoli and mix well.
Set aside.
Grease a casserole dish and layer cooked rice and then the chicken.
Pour the broccoli sauce mixture over the top of the chicken.
Option#1 Top with the reserved 1/2 cup of cheddar, cover and bake for 25 minutes at 375°. Remove cover and bake an additional 5 minutes until the top starts to brown slightly. ***If the dish seems a little dry sprinkle with a little water before baking.
Option#2 This is a great make ahead dish. You can refrigerate it up to two days before baking it or freeze it up to a month. Let it completely thaw before following the instructions in option #1.
By Rene' @ thedomesticlady.com/
Adapted from Cook’s Illustrated 30 Minute Meals, Cheesy Broccoli Chicken and Rice Casserole
Please don’t confuse this recipe with a traditional broccoli rice casserole.
The dish is full of flavor and texture.
It tastes like (fattening) comfort food, but it’s still very good for you.
It’s not called a casserole. I don’t like casseroles
Instructions:
1 1/2 lbs fresh broccoli, chopped into bite size pieces (frozen broccoli works too, just cook it to your liking and then drain it very well)
3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1/4 cup flour
1 cup chicken stock
1/2 cup milk
3 tablespoons Dijon mustard
2 teaspoons black pepper
1/2 -1 tsp salt (depending on how salty the chicken stock is)
1 1/2 cup cheddar cheese, shredded (reserve 1/2 cup of cheddar as the topping)
1/2 cup Parmesan
2-3 cups cooked brown rice (follow the directions on the package, add salt to boiling water for extra flavor)
2 cups cooked chicken, cubed
Directions:
Preheat oven to 375°.
Place broccoli in a microwave safe container with 1/4 inch of water.
Cover and microwave for 3-4 minutes on high.
Drain the broccoli immediately and rinse with cold water.
Set aside to drain completely.
Heat 3 tablespoons of oil in a large skillet over medium heat.
Add chopped onion to the skillet and saute for 3 minutes, then add garlic and continue to saute another minute.
Add the flour to the hot skillet, mix with the onion and garlic, and continue stirring constantly for 1 minute.
Pour the chicken stock and milk into the skillet.
Allow the sauce to thickened for 3-5 minutes, stirring constantly.
Once the sauce starts to thicken, add mustard, black pepper, salt and the cheeses .
When the cheeses have melted into the sauce add the broccoli and mix well.
Set aside.
Grease a casserole dish and layer cooked rice and then the chicken.
Pour the broccoli sauce mixture over the top of the chicken.
Option#1 Top with the reserved 1/2 cup of cheddar, cover and bake for 25 minutes at 375°. Remove cover and bake an additional 5 minutes until the top starts to brown slightly. ***If the dish seems a little dry sprinkle with a little water before baking.
Option#2 This is a great make ahead dish. You can refrigerate it up to two days before baking it or freeze it up to a month. Let it completely thaw before following the instructions in option #1.
