Chicken, broccoli, cheese and rice
I've been on the look out for a recipe for chicken, broccoli and rice casserole that didn't use a can of creamed soup. I don't remember how I came to find Iowa Girl Eats, but this recipe fit the bill and it passed with flying colors.
2 cups (uncooked) medium grain rice (I might add in some wild rice next time)
Chicken broth
3 cups broccoli
1/4 cup sliced green onions or other veggie combos to your liking
2 chicken breasts, cut into chunks & seasoned with salt, pepper & garlic powder
1 tbs butter
5 teaspoons all-purpose flour
2 cups skim milk, divided
1/3 cup sour cream
12oz shredded sharp cheddar cheese, divided
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon celery salt
pinch of dry mustard
1/2 tbs Worcestershire sauce
Cook rice according to package directions, substituting water for chicken broth. When rice has 5-7 minutes left until fully cooked, add broccoli and green onions into the pot to steam.
Meanwhile, heat a large skillet sprayed with non-stick spray over medium-high heat and cook seasoned chicken until done.
Remove to a plate and carefully wipe out the inside of the skillet with a paper towel.
Turn heat down to medium and melt the butter in the pan.
Whisk together flour and 1/2 cup milk in the skillet.
Gradually add remaining 1 1/2 cups milk while whisking constantly, until mixture is boiling.
Turn off heat and add 8oz shredded cheese and sour cream.
Stir until smooth.
Season sauce with garlic powder, salt and pepper then mix.
Combine cooked rice/broccoli/green onion mixture, chicken and cheese sauce, then stir to combine.
Pour mixture into a non-stick sprayed 9×13 casserole dish and top with remaining 4oz of cheese.
Broil until cheese is golden brown.
Let casserole cool for 5 minutes before serving.
The toddler review-
The littlest toddler ate his serving in record time. The biggest toddlers ate their servings only after I promised them special new applesauce with berries. They seem to pick out the broccoli to eat first and then dodge the chicken. Next time, I'll add more broccoli and cut the chicken into much smaller bites (and I made sure they were pretty small in the first place too).
Update 5/31/12
Instead of broccoli we tried it with sauteed celery, onions and carrots and switched out plain rice to use a wild rice blend I found. The rice took forever to cook but it was great, a little chewy but great texture. I'm also getting to the stage where I add garlic powder, celery salt, Worcestershire sauce and dry mustard to all my bechamel sauces. It's a change I'll make again as well.
Make ahead version-
Leave off the cheese on the top, cover and store in the fridge. When ready to cook, bake at 375 for 30 mins, top with the remaining cheese and cook another 5 mins or until the cheese is melted.
2 cups (uncooked) medium grain rice (I might add in some wild rice next time)
Chicken broth
3 cups broccoli
1/4 cup sliced green onions or other veggie combos to your liking
2 chicken breasts, cut into chunks & seasoned with salt, pepper & garlic powder
1 tbs butter
5 teaspoons all-purpose flour
2 cups skim milk, divided
1/3 cup sour cream
12oz shredded sharp cheddar cheese, divided
1/4 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon celery salt
pinch of dry mustard
1/2 tbs Worcestershire sauce
Cook rice according to package directions, substituting water for chicken broth. When rice has 5-7 minutes left until fully cooked, add broccoli and green onions into the pot to steam.
Meanwhile, heat a large skillet sprayed with non-stick spray over medium-high heat and cook seasoned chicken until done.
Remove to a plate and carefully wipe out the inside of the skillet with a paper towel.
Turn heat down to medium and melt the butter in the pan.
Whisk together flour and 1/2 cup milk in the skillet.
Gradually add remaining 1 1/2 cups milk while whisking constantly, until mixture is boiling.
Turn off heat and add 8oz shredded cheese and sour cream.
Stir until smooth.
Season sauce with garlic powder, salt and pepper then mix.
Combine cooked rice/broccoli/green onion mixture, chicken and cheese sauce, then stir to combine.
Pour mixture into a non-stick sprayed 9×13 casserole dish and top with remaining 4oz of cheese.
Broil until cheese is golden brown.
Let casserole cool for 5 minutes before serving.
The toddler review-
The littlest toddler ate his serving in record time. The biggest toddlers ate their servings only after I promised them special new applesauce with berries. They seem to pick out the broccoli to eat first and then dodge the chicken. Next time, I'll add more broccoli and cut the chicken into much smaller bites (and I made sure they were pretty small in the first place too).
Update 5/31/12
Instead of broccoli we tried it with sauteed celery, onions and carrots and switched out plain rice to use a wild rice blend I found. The rice took forever to cook but it was great, a little chewy but great texture. I'm also getting to the stage where I add garlic powder, celery salt, Worcestershire sauce and dry mustard to all my bechamel sauces. It's a change I'll make again as well.
Make ahead version-
Leave off the cheese on the top, cover and store in the fridge. When ready to cook, bake at 375 for 30 mins, top with the remaining cheese and cook another 5 mins or until the cheese is melted.
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