Chicken, Broccoli, and Rice Casserole (No Soup Required)

You can tell when the weather starts getting cooler where I live because I start posting more soups, braised dishes, and casseroles! This is a pretty easy one and there’s no can of soup required.

For this you’ll need:

• A large skillet (a dutch oven will also work) with a lid
• A 3-quart or 9×13 baking dish with a lid (alternatively, you can cover with foil)

Preheat oven to 350°

Ingredients

• 2 chicken breasts – about 1 1/2 lbs. Pat dry and cut into about 1-inch pieces
• 2-3 TBSP olive oil
• Kosher salt and pepper
• 1 small to medium onion, diced – about 1 cup
• 4 cloves garlic, chopped
• 1 cup long-grain white rice
• 2 cups chicken stock
• 1/4 teaspoon dried thyme
• 1 teaspoon dried oregano
• 5 cups small broccoli florets
• 1/2 cup half and half
• 1/2 cup Mexican-style shredded cheese
• 1/4 cup grated Parmesan (optional)

Directions

1. Heat a large skillet over medium-high heat
2. Add oil and heat until the oil begins to shimmer
3. Spread chicken pieces out into pan, aiming for a single layer
4. Season with salt and pepper
5. Cook, stirring the chicken occassionally for about 5 minutes, until the edges start to turn golden
6. Remove to a plate. If all of the pieces aren’t cooked, they’ll finish cooking as the casserole cooks.
7. Reduce heat to medium
8. If the pan is extremely dry, add another tablespoon of olive oil
9. Add onion and stir frequently for 1-2 minutes, until the edges start to brown
10. Stir in garlic and cook, stirring often, for about 30 seconds
11. Add rice and spread it around the bottom of the pan. Let it toast in the pan for a minute or so, stir it around, and let it toast 1 more minute.
12. Add stock, thyme, and oregano and stir well, loosening up all of the crusty bits from the bottom of the pan (this is where the real flavor is!)
13. Bring to a boil and then stir in the broccoli
14. Bring back to a boil, reduce heat, cover, and cook 10 minutes
15. Remove from heat
16. Stir in half and half and the chicken, including any juices on the plate
17. Spoon half of the mixture into a baking dish, sprinkle with 1/4 cup shredded Mexican cheese, add the rest of the mixture, and top with the remaining 1/4 cup shredded Mexican cheese
18. Cover and bake for 15 minutes
19. Add grated Parmesan, if using
20. Leave uncovered and bake an additional 10-12 minutes.

That’s it! I know it looks a lot cheesier in the picture but you really don’t need a lot of cheese for this.

And, as I always say, don’t be afraid to play with your food!

• If you don’t like broccoli or simply don’t have it on hand, use another veggie, or even a combination of veggies.
• If you like heat, consider adding a diced jalapeno or crushed red pepper flakes when you add the onion
• You can also add a little smoked or sweet paprika for a little more color and flavor
• If you don’t have or don’t want to use half and half, just replace it with additional stock or even water

Here’s hoping this winter goes by without being too brutal! I envy all of my readers in the warmer climes!

Enjoy!