Skinny Cheesy Chicken and Broccoli

Photo by Amber W.
Adapted from pinterest.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pinterest.com

Ingredients

  • 2

    cups long grain brown rice

  • 4

    cups chicken broth

  • 4

    cups broccoli florets (about 1 head)

  • 2

    green onions, chopped

  • 1

    teaspoon extra virgin olive oil

  • 1

    lb chicken breasts, chopped into bite-sized pieces

  • salt, pepper, garlic powder

  • 5

    teaspoons flour

  • 2

    cups milk, divided (I used skim)

  • 1/3

    cup light sour cream

  • 8

    oz shredded cheddar cheese, divided

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 1/4

    teaspoon garlic powder

Directions

Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. When rice has 5 minutes left to cook add broccoli and green onions on top to steam. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and garlic powder, and then saute until no longer pink. Remove to a plate and set aside then very carefully wipe out skillet with a dry paper towel. Turn heat down to medium then whisk together flour and 1/2 cup milk in a small bowl. Pour mixture into skillet then add remaining 1-1/2 cups milk. Cook mixture, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and stir until smooth. Preheat broiler. Combine cooked rice and broccoli mixture with cheese sauce then scoop mixture into a nonstick sprayed 9×13 baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving.

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