Cheesy Broccoli, Chicken and Rice Skillet Casserole
Autumn is in the air; the days aren’t as long and the night’s air is cool and crisp. This weather screams casserole! Warm, soul-soothing dishes that infuse the home with warmth and smells of home cooking. I think this is my favourite time of year 🙂
½ tbsp (salted) butter
2 Boneless, skinless chicken breasts, sliced into thin strips
1 Medium onion, sliced into sticks
3 Cloves garlic, crushed
¾ Cups long grain rice (eeek, I used white)
½ Cup white wine
2 Cups sodium-reduced stock (I used beef)
1 Cup milk (use whatever you have on hand)
2 tbsp all-purpose flour
½ tsp dried thyme
1 tsp Dijon mustard
1 Cup grated old cheddar cheese, divided
½ tsp salt, plus more
¼ tsp pepper, plus more
1 Bunch of broccoli, florets only
Using an oven-safe skillet, heat the pan over medium high heat and add the butter. When it’s melted, add the chicken pieces and season with salt and pepper.
Cook the chicken until it just starts to turn white and then add the onion, again season with salt and pepper.
Sauté for 5-7 minutes, still on medium-high until the onions start to brown.
Add the garlic and rice, sauté for about 30 seconds constantly stirring and then add in the white wine.
Whisk together the stock, milk, flour and thyme and then add it to the pan (after letting the white wine cook out for about a minute).
Let the sauce boil and thicken (about 3-4 minutes).
Add the Dijon mustard, half the cheddar, the 1/2 tsp salt and 1/4 tsp pepper; mix well.
Add the in the broccoli florets and mix well to incorporate.
Bring the pan to a boil and then drop the heat to low, cover the pan and let it simmer for 20 minutes.
Preheat your broiler.
After the 20 minutes, taste and adjust seasoning.
Top the pan with the remaining half cup of cheddar.
Place the pan under the broiler until the cheese in bubbling and slightly browned.
- Adapted from here 🙂
- You can skip the white wine and add the milk mixture instead.