One Pot Chicken Broccoli And Rice Casserole Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir. add broth, rice, thyme and a just pinch of salt and pepper. stir, bring to simmer, then cover. turn down to medium low and cook for 12 minutes. remove lid – there should still be liquid on the surface. Preheat oven to 375°f (190°c). spray a 9 x 13 inch baking dish with nonstick cooking spray. in the prepared dish, whisk together the cream of chicken soup and the broth or water. stir in the uncooked rice, the uncooked chicken, and the frozen broccoli. season with about ½ teaspoon salt and ¼ teaspoon pepper.
One Pot Chicken Broccoli Rice Casserole The Cooking Jar Cook on medium heat for about 5 minutes until the chicken starts to brown a bit and is no longer pink. season with salt and pepper to taste. stir in garlic and cook for another 30 seconds until garlic gets aromatic. add the rice and liquids. add the rice, cream of chicken soup and chicken broth. Step 2. sauté onions and garlic in remaining olive oil. if needed, add a splash of broth to deglaze the browned bits off the surface. add rice and sauté a few minutes to toast. step 3. stir in milk, chicken broth, salt, and pepper. bring just to a boil, stirring as needed. Assemble casserole & bake. remove sauce from heat and fold in 1 1 2 cups of shredded cheddar cheese until it’s melted through. mix in the sour cream. taste and adjust with salt if needed. in a large mixing bowl add the cooked rice, diced chicken, broccoli and cheese sauce. Add in 3 tablespoons all purpose flour and stir until all of the flour has been absorbed., about 1 minute. slowly pour in 2 1 2 cups chicken broth while stirring continuously until the sauce thickens, about 2 minutes. stir in 2 cups milk, 4 cups broccoli florets, 1 teaspoon dried thyme, and 1 teaspoon dried oregano.
Cheesy Broccoli Chicken And Rice Casserole Veronika S Kitchen Assemble casserole & bake. remove sauce from heat and fold in 1 1 2 cups of shredded cheddar cheese until it’s melted through. mix in the sour cream. taste and adjust with salt if needed. in a large mixing bowl add the cooked rice, diced chicken, broccoli and cheese sauce. Add in 3 tablespoons all purpose flour and stir until all of the flour has been absorbed., about 1 minute. slowly pour in 2 1 2 cups chicken broth while stirring continuously until the sauce thickens, about 2 minutes. stir in 2 cups milk, 4 cups broccoli florets, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Season all sides with salt & pepper (use 1 4 tsp total of each). cook chicken: heat oil in a large (12 inch) nonstick skillet or pot over high heat. once hot, add the chicken in a single layer. cook for 2 3 minutes per side, or until fully cooked. transfer to a cutting board and cover with foil. Remove the lid and stir to mix the broccoli evenly with the rice. add cooked chicken with plate juices, cream of chicken soup, milk, sour cream and 1 cup of cheddar cheese and stir to combine. do a taste test and adjust seasonings as needed. top with remaining 1 cup of cheese. cover and bake at 350°f for 15 minutes.
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