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Chicken Broccoli Rice Casserole

Avatar photoDora
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 servings
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Ingredients
  

  • 1/2 lb broccoli florets 225g
  • 1 lb boneless and skinless chicken breast 450g
  • 1 cup long grain rice 180g
  • 3.5 oz cheddar cheese 100g
  • 2½ tablespoons all-purpose flour
  • ½ teaspoons dried thyme
  • ¾ teaspoons dried basil
  • ¾ teaspoons dried oregano
  • ¾ teaspoons parsley flakes
  • 2 ½ cups milk 600 ml
  • 2 cups water 480ml
  • salt & pepper to taste
  • cooking oil: enough to cover the bottom of your pot. I used a teaspoon

Instructions
 

  • Cut the boneless, skinless chicken breasts into medium-sized cubes. Wash the broccoli and cut the florets into smaller pieces. Finely grate the cheese.
  • Add oil to an oven-safe skillet, pot, or Dutch oven, and heat over medium heat. Once warm, add the chicken cubes and saute, gently stirring occasionally, until they are no longer pink on the outside.
  • Sprinkle the all-purpose flour over the chicken cubes and stir gently until combined. Add salt, dried thyme, dried basil, dried oregano, parsley flakes, and pepper. Stir it to combine. Slowly add milk, stirring as you go, then add water and stir to combine.
  • Add the rice and stir a few times. Cover and let it simmer for about 15 minutes.
  • Remove the lid and add broccoli florets. Gently press them down with a spoon so they are partially submerged in the liquid. Cover and cook for another 4 minutes.
  • Remove from the heat and stir in half of the grated cheese. Sprinkle the remaining cheese on top.
  • Preheat the broiler and broil until the cheese is melted and golden brown.
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Notes

  • You can use any other semi-hard cheese instead of cheddar
  • If you are following gallbladder diet, use any reduced fat or light cheese
  • Use an oven-safe pot or a Dutch oven. If you don’t have one, just stir in the finely grated cheese at the end and serve