Cheesy Chicken Broccoli Rice Casserole
Posted: Fri Jan 06, 2017 11:17 pm
I made a one pot cheesy chicken broccoli rice casserole for dinner tonight and it turned out EXACTLY like I remember the boil in bag Green Giant version tasting.
I sauteed diced raw chicken in 2 tablespoons of olive oil, I seasoned the chicken with Lawry's brand season salt, garlic powder and paprika. Cook just until no longer pink then transfer just the chicken to a bowl. In the remaining oil add 1 cup of long grain white rice and stir to coat each grain of rice. Add 8 ounces of frozen chopped broccoli and 2 cups of water. Season with a little salt then cover and cook 20 minutes or until the rice is tender. Next over medium low heat, stir in about a half cup of milk and 2 ounces of softened cream cheese to the rice and broccoli. Stir to melt the cream cheese then add 1 cup of Kraft Triple Cheddar Blend finely shredded cheese and about 2-3 cups of milk. You want a creamy sauce so don't add too much milk, you can always add more if it's too dry. Stir to combine and melt the cheeses then add in the cooked chicken. Season with a bit more salt, if needed and some ground black pepper, simmer just until everything is warm and well combined. I think I started with about 1 1/2 cups of diced chicken breast but you can use either dark or white meat for this recipe.
I sauteed diced raw chicken in 2 tablespoons of olive oil, I seasoned the chicken with Lawry's brand season salt, garlic powder and paprika. Cook just until no longer pink then transfer just the chicken to a bowl. In the remaining oil add 1 cup of long grain white rice and stir to coat each grain of rice. Add 8 ounces of frozen chopped broccoli and 2 cups of water. Season with a little salt then cover and cook 20 minutes or until the rice is tender. Next over medium low heat, stir in about a half cup of milk and 2 ounces of softened cream cheese to the rice and broccoli. Stir to melt the cream cheese then add 1 cup of Kraft Triple Cheddar Blend finely shredded cheese and about 2-3 cups of milk. You want a creamy sauce so don't add too much milk, you can always add more if it's too dry. Stir to combine and melt the cheeses then add in the cooked chicken. Season with a bit more salt, if needed and some ground black pepper, simmer just until everything is warm and well combined. I think I started with about 1 1/2 cups of diced chicken breast but you can use either dark or white meat for this recipe.
