Chicken Broccoli Rice Casserole
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
Instructions
- Cut boneless and skinless chicken breast into bite-sized cubes. Wash the broccoli and cut the florets into smaller pieces. Finely grate the cheese.
- Add the oil to an oven safe pot/skillet or Dutch oven and heat it 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. Sit it to combine. Slowly add milk, stirring as you go, then add water and stir to combine.
- Add rice, and stir a few times, then cover with a lid. Let it simmer for 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 grill/broiler, and grill/broil until the cheese is melted and golden brown.
Notes
- Instead of cheddar cheese you can use any other semi hard cheese
- Use oven safe pot or Dutch oven. In case you do not have it, just stir in the finely grated cheese at the end and serve it.