chicken and broccoli casserole
Chicken & Broccoli Casserole
This one-pan chicken and broccoli casserole is prepared in a skillet on the stovetop, then finished in the oven until it's browned, cheesy and bubbling. Serve with a crunchy green salad.
Ingredients:
- or avocado
- 1 ½ pounds boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
- 1 small onion, finely chopped
- ⅓ cup all-purpose flour
- 4 cups reduced-fat milk
- 3 cups broccoli florets
- 2 tablespoons water
- 2 9-ounce packages precooked brown rice
- 1 ½ cups shredded reduced-fat sharp cheddar cheese
- 1 teaspoon dry mustard
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 1 cup prepared crispy fried onions
Directions:
- Preheat oven to 400°F.
- Heat oil in a large high-sided ovenproof skillet over medium-high heat. Add chicken and chopped onion; cook, stirring occasionally, until the chicken is no longer pink on the outside, about 7 minutes. Sprinkle the mixture with flour and cook, stirring occasionally, for 1 minute. Add milk to the pan and bring to a boil, stirring frequently. (Be careful, the pan will be very full.) Boil, stirring, for 1 minute.
- Meanwhile, place broccoli and water in a microwave-safe container. Cover and microwave on High until the broccoli is tender, about 3 minutes. Drain.
- Remove the pan from the heat and carefully stir in rice, cheese, dry mustard, garlic powder, salt, pepper and the broccoli. Sprinkle with crispy onions.
- Bake the casserole until bubbling at the edges, about 10 minutes. Let stand for 5 minutes before serving.
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