Name: Broccoli Cheddar Chicken and Rice Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 tablespoon unsalted butter; 1 medium yellow onion (diced); 3 clove garlic cloves (minced); 1.5 pound boneless skinless chicken breasts (cut into ¾-inch cubes); 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon paprika; ½ teaspoon dry mustard; 1 ½ cup long-grain white rice (uncooked, rinsed); 3 cup low-sodium chicken broth; 1 cup whole milk; 4 cup broccoli florets (bite-size, about 12 oz); 2 cup shredded sharp cheddar cheese (divided)

Instructions

Sauté
Sauté:
Preheat the oven to 375°F. Melt 2 tablespoons unsalted butter in a large oven-safe Dutch oven over medium heat. Add 1 diced onion and cook for 4 minutes, then add 3 minced garlic cloves and cook for 30 seconds.
Chicken and rice
Chicken and rice:
Add 1½ pounds cubed chicken, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon paprika, and ½ teaspoon dry mustard and cook for 4 to 5 minutes, until the chicken is no longer pink outside. Stir in 1½ cups rinsed long-grain rice and toast for 1 minute.
Bake covered
Bake covered:
Pour in 3 cups low-sodium chicken broth and 1 cup whole milk, stir, and bring to a simmer. Cover the pot and transfer it to the oven. Bake for 25 minutes, until the rice is almost tender.
Broccoli and cheese
Broccoli and cheese:
Remove the pot from the oven and stir in 4 cups broccoli florets and 1½ cups of the shredded cheddar. Sprinkle the remaining ½ cup cheddar over the top.
Finish baking
Finish baking:
Return the casserole to the oven uncovered and bake for 12 to 15 minutes, until the broccoli is tender, the rice is cooked, and the cheese is melted and bubbly. Let the broccoli cheddar chicken and rice casserole rest for 5 minutes before serving.

Tips

Rinse the rice until the water runs mostly clear so the casserole turns creamy instead of gluey. Shred your own sharp cheddar; pre-shredded cheese has anti-caking agents that keep it from melting smoothly. No oven-safe pot? Transfer the mixture to a 9x13-inch baking dish, cover tightly with foil, and bake as directed.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. Freeze individual portions for up to 3 months. Reheat covered at 350°F for 20 minutes or in the microwave with 1 to 2 tablespoons broth.