Chicken, Broccoli & Cheddar Rice Casserole

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• 1 1/2 cups uncooked long-grain white rice
• 3 cups low-sodium chicken broth
• 1 cup whole milk
• 2 tbsp unsalted butter, melted
• 3 cloves garlic cloves, minced
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 cups small broccoli florets
• 2 cups shredded sharp cheddar cheese, divided
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375F. Lightly grease a 9x13-inch baking dish.
2. Add rice, chicken broth, milk, melted butter, garlic, onion powder, salt and pepper to the dish. Stir thoroughly.
3. Spread chicken evenly over the rice mixture and gently press it into the liquid.
4. Cover very tightly with foil.
5. Bake 35 minutes.
6. Carefully remove foil.
7. Stir in broccoli and 1 cup cheddar. If the rice has absorbed nearly all the liquid but remains firm, add approximately 1/4 cup hot broth or water.
8. Cover again and bake approximately 10-15 minutes until rice is tender and chicken reaches 165F.
9. Remove foil and sprinkle remaining cheddar over the casserole.
10. Bake uncovered another 5 minutes until cheese melts.
11. Rest 5-10 minutes before serving.

Nutrition

Chef's Notes

Do not add broccoli at the beginning. Adding it later keeps it tender and green instead of overcooked. Use regular long-grain white rice, not instant or brown rice. SCALING CRITICAL: Rice, broth and milk must remain proportionally scaled.

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