Chicken & Broccoli Casserole
This one-pan chicken and broccoli casserole is prepared in a skillet on the stovetop, then finished in the oven until it's browned, cheesy and bubbling. Serve with a crunchy green salad.
Ingredients
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1 tablespoon canola oil
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1 ½ pounds boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
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1 small onion, finely chopped
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⅓ cup all-purpose flour
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4 cups reduced-fat milk
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3 cups broccoli florets
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2 tablespoons water
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2 9-ounce packages precooked brown rice
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1 ½ cups shredded reduced-fat sharp Cheddar cheese
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1 teaspoon dry mustard
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½ teaspoon garlic powder
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¾ teaspoon salt
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½ teaspoon ground pepper
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1 cup prepared crispy fried onions
Instructions
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Preheat oven to 400°F.
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Heat oil in a large high-sided ovenproof skillet over medium-high heat. Add chicken and chopped onion; cook, stirring occasionally, until the chicken is no longer pink on the outside, about 7 minutes. Sprinkle the mixture with flour and cook, stirring occasionally, for 1 minute. Add milk to the pan and bring to a boil, stirring frequently. (Be careful, the pan will be very full.) Boil, stirring, for 1 minute.
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Meanwhile, place broccoli and water in a microwave-safe container. Cover and microwave on High until the broccoli is tender, about 3 minutes. Drain.
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Remove the pan from the heat and carefully stir in rice, cheese, dry mustard, garlic powder, salt, pepper and the broccoli. Sprinkle with crispy onions.
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Bake the casserole until bubbling at the edges, about 10 minutes. Let stand for 5 minutes before serving.
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