To me the fall season means comfy sweaters, cozy blankets, and baked dinners. So break out your CorningWare and some oven mitts, this Broccoli and Chicken Casserole recipe is great for chilly evenings and always better the next day for lunch.
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- 7 cups water
- 1 cup uncooked brown rice (2 cups cooked)
- 2 teaspoons canola oil
- 3 skinless chicken breasts
- 4 cups small broccoli florets
- 2 teaspoons olive oil
- ½ cup chopped onion
- ½ cup chopped celery
- ¼ cup chopped green bell pepper
- 1 clove garlic
- 1 small jalapeno
- ½ cup (4 oz) fat-free cream cheese
- ½ cup shredded cheddar cheese
- 1 cup skim milk
- ¼ cup (1 oz) grated Parmesan cheese
- freshly ground pepper
Preheat oven to 375°.
In a medium saucepan add uncooked rice to 2 cups water; bring to a boil. Reduce heat and let simmer for 30 minutes. Remove from heat when rice is fully cooked.
While rice cooks, heat a large saucepan over medium-high heat. Add canola oil. Season chicken breasts with salt and pepper. Place in pan. Cook 7-10 minutes on each side until fully cooked.
Remove from pan. Using 2 forks, shred chicken.
After chicken is removed from pan, add remaining 5 cups water; bring to a boil. Add broccoli; cook until slightly tender. Strain broccoli into a colander; discard water.
In same large saucepan over medium heat, add add olive oil to coat pan. Add onion, celery, bell pepper, garlic, and jalepeño; sauté 5-7 minutes until tender.
Add cream cheese and cheddar cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, milk, salt, and veggie pepper. Pour mixture into a 9 x 12 baking pan; sprinkle with Parmesan cheese.
Bake at 375° for 20 minutes or until cheese melts. Remove from oven; let stand for 5 minutes.
Serve up the leftovers tomorrow for lunch or dinner.[tasty-recipe id=”1889″]
Have you discovered a new, easy to prepare casserole recently? I’d love to try it!