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Cheesy Brown Rice, Broccoli and Chicken Casserole
Cheesy Brown Rice, Broccoli and Chicken Casserole
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Prep Time:
30 minutes
Total Time:
50 minutes
Wholesome broccoli and brown rice casserole, delicious leftovers guaranteed!
Ingredients:
  • 1 bag (12 oz) frozen broccoli florets
  • About 1/4 cup olive oil
  • 1 lb boneless skinless chicken breast, diced into bite-size pieces
  • Salt and pepper, to taste
  • Red pepper flakes, as desired
  • 1/2 onion, diced
  • 1 clove garlic, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1 1/2 cups cooked brown rice
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 1 tablespoon butter, melted
Instructions:
  • Preheat oven to 400°F. Lightly coat a 10-inch round baking dish with olive oil and set aside.
  • Place the frozen broccoli on a microwave-safe plate and microwave on High for 4 minutes. Set aside.
  • Heat a couple of teaspoons of olive oil in a 10-inch skillet over medium-high heat. Add chicken, salt, pepper, and red pepper flakes. Cook until golden on the outside and no longer pink in the center. Transfer the chicken to a plate. Add onion to the skillet; season with salt and cook until soft and translucent. Stir in garlic for 60 seconds. Pour in 2 tablespoons of olive oil, sprinkle flour, and stir to create a roux. Cook the roux for 1 to 2 minutes until lightly golden. Slowly whisk in chicken broth and then milk. Simmer until the mixture thickens into a gravy.
  • Combine the chicken, gravy, broccoli, brown rice, and half of the cheese in a skillet or large mixing bowl. Transfer the mixture to a baking dish. In a small bowl, mix bread crumbs and melted butter, then stir in the remaining cheese. Spread this mixture on top of the casserole before baking.
  • Bake for around 20 minutes until top is crisp and golden and casserole bubbles around edges. Allow it to rest briefly before serving.

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