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CHICKEN BROCCOLI RICE CASSEROLE

INGREDIENTS

2 tablespoons unsalted butter 

1 small onion chopped

1.5 lbs. boneless skinless rooster breast reduce in chew sizes items

3 cloves garlic minced

2 cups water

1 tablespoon unsalted butter

½ teaspoon salt

1 cup raw lengthy grain white rice

4 cups broccoli florets reduce in chew dimension items

4 tablespoons unsalted butter

4 tablespoons all function flour

¼ teaspoon crushed purple pepper

½ teaspoon onion powder

½ teaspoon dried marjoram

½ teaspoon dried thyme leaves

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1 ¼ cups low sodium rooster broth

2 cups milk

2 cups shredded sharp cheddar cheese

1 sleeve Ritz crackers crushed (32 crackers)

4 tablespoons butter melted

INSTRUCTIONS

Cook dinner Hen and Onions:

In a skillet, soften 2 tablespoons of butter. Cook dinner onions for two minutes, then add rooster and brown on each side. Transfer cooked rooster to a plate and add garlic to the skillet.

Put together Rice and Broccoli:

In a saucepan, mix water, butter, salt, and rice. Boil, then simmer for 12-Quarter-hour. Steam broccoli individually.

Preheat Oven:

Preheat oven to 375°F and spray a 9×13 inch casserole dish with nonstick cooking spray.

Make Cheese Sauce:

Soften 4 tablespoons butter, add flour, purple pepper, onion powder, marjoram, and thyme. Whisk in rooster broth and milk. Add 1 1/4 cups cheddar. Stir in cooked rooster, rice, and broccoli.

Assemble and Bake:

Spoon half of the combination into the casserole dish, prime with 1/2 cup cheddar. Add the remaining combination and prime with the remaining cheese. Combine crackers with melted butter, sprinkle over the casserole, and bake for 20-25 minutes till browned and cheese is melted.

See also  TEXAS TOAST WITH CHEESE
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