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.
Active Time
20 mins
Total Time
30 mins
Yield
Serves 8
How to Make It
1. Step
Preheat oven to 400°F.
2. Step
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.
3. Step
Meanwhile, place broccoli and water in a microwave-safe container. Cover and microwave on High until the broccoli is tender, about 3 minutes. Drain.
4. Step
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.
5. Step
Bake the casserole until bubbling at the edges, about 10 minutes. Let stand for 5 minutes before serving.
Ingredients
1 tablespoon canola oil
1 ½ pounds boneless, skinless chicken breasts, trimmed and cut into bite-size pieces
1 small onion, finely chopped
⅓ cup all-purpose flour
4 cups reduced-fat milk
3 cups broccoli florets
2 tablespoons water
2 (9 ounce) packages precooked brown rice
1 ½ cups shredded reduced-fat sharp Cheddar cheese
