One Pot Cheesy Chicken Broccoli Rice Casserole with Cheddar Cheese

Serves 6 in about 48 minutes. A stove recipe built around poultry seasoning and milk.

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 1 ½ lbs boneless-skinless chicken thighs (cut into bite-size pieces)
• 3 cloves garlic, minced
• ½ teaspoon poultry seasoning (or italian seasoning)
• ½ teaspoon dried thyme leaves (not ground)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 tablespoon chicken bouillon
• 3 tablespoons all purpose flour
• 3 cups chicken broth (low sodium)
• 3 cups milk
• 1 ½ cups long grain white rice, uncooked
• 2 large heads broccoli, cut small, into florets (~1 1/2 lbs)
• 3 cups shredded cheddar cheese (or other cheese)
• Chopped parsley or green onion, optional garnish

Method

1. Warm the pan and melt the butter with the olive oil in a pot over a lively medium heat. Stir in the onion and chicken and cook until chicken is no longer pink and onion softens, about 5 minutes.
2. Stir in the garlic, poultry seasoning, thyme, salt, pepper, garlic powder and onion powder. Stir.
3. Mix in the chicken bouillon.
4. Tip in the flour and cook for about 1 instant, stirring.
5. Mix in the chicken broth, mixing well.
6. Stir in the milk and stir well.
7. Stir in the rice, and bring to a low boil, while stirring now and then so the rice doesn't stick to the bottom.
8. Put a lid on and turn the heat down to low and cook for 15 minutes, or until rice is cooked, while stirring now and then so rice doesn't stick.
9. Stir in the broccoli and stir in. Cover again and cook about 5 minutes, or until broccoli is tender.
10. Turn off the heat. Mix in half of the cheese, then top the casserole with the remaining cheese. Set the lid back on and let sit a few minutes until the cheese melts.
11. Plate garnished with green onions, chives, or parsley, if you want it.

More chicken ideas are in the chicken collection.