1 medium yellow onion, peeled and finely chopped (about 1 cup)
2 cloves garlic, thinly sliced
1 cup long-grain white rice
2 cups chicken broth
1 cup half-and-half
1 medium head broccoli, trimmed and cut into small florets (about 3 cups)
2 c shredded cheese, cheddar, Mexican, gruyere, or a combination
1/2 cup panko bread crumbs
2 tablespoons finely grated Parmesan
Other spices, such as cayenne, paprika, ground mustard
Heat oven to 350 degrees. Heat 1 tablespoon of the olive oil in a deep, oven-proof skillet or
Dutch oven over medium. Add the onion and garlic and cook, stirring occasionally, until just
beginning to soften, about 5 minutes.
Add the rice and stir to coat. Add the chicken broth, half-and-half, and 1 teaspoon salt (plus
other spices); stir well. Bring to a boil on stovetop. Cover and transfer to the oven for 20
Cut the chicken into approximately 3-4 inch pieces. Season the chicken on both sides with 1
teaspoon salt and ½ teaspoon pepper and other spices of your choosing.
Remove rice mixture from the oven and stir. Add the chicken, broccoli, and cheese; stir to
coat until the cheese has melted. Smooth into an even layer.
Combine the bread crumbs annd the Parmesan. Mix in the remaining 2 tablespoons olive oil
and sprinkle over top. Cover and return to the oven to bake until rice is tender and the top is
golden brown and bubbly, 20 minutes more.
Broil on low for 2 to 5 minutes for extra browning. Cool for 5 minutes before serving.
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