Everything bakes together in one dish, which makes this a dependable weeknight dinner. Tender chicken, rice and broccoli cook in a seasoned creamy broth under a blanket of melted cheddar.
Ingredients
- 2 tablespoons butter, for the dish
- 1½ cups long-grain white rice, uncooked
- 2 cups chicken broth and 1 cup whole milk
- 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
- 2 cups small broccoli florets
- 1 teaspoon garlic powder, 1 teaspoon onion powder, ¾ teaspoon salt and ¼ teaspoon pepper
- 1½ cups shredded cheddar cheese
Directions
- Heat the oven to 375°F (190°C). Butter a 9×13-inch baking dish.
- Spread the rice in the dish. Whisk together the broth, milk, garlic powder, onion powder, salt and pepper and pour over the rice.
- Nestle the chicken pieces into the rice. Cover tightly with foil.
- Bake for 40 minutes. Stir in the broccoli, cover again and bake 10 minutes more.
- Sprinkle with the cheddar and bake uncovered for 8 to 10 minutes, until the cheese is melted and the rice is tender.
- Check that the chicken reaches 165°F (74°C) in the thickest piece. Let stand 5 minutes before serving.
Casserole Tips
- Seal the foil well: Steam trapped in the dish cooks the rice evenly.
- Swap the vegetable: Peas, green beans or chopped carrots work well.
- Storage: Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).
- Allergen note: Contains milk.
Recipes are shared for general informational purposes only. Please check ingredient labels for allergens. See our Disclaimer.
Simmerbrook Recipes · 4822 21st Ave, Kenosha, WI · Privacy Policy · Terms
