Cheesy Chicken Broccoli Bake

 Baked Cheese Chicken and Broccoli

This cheesy rice bake with chicken, broccoli, and cheddar is one of our favorites. This dish's genius isn't just in the taste combination; it's also in the simplicity of preparation—just one pan, people! We're talking GOLD for a midweek supper.

Does it work without heavy cream?

You can, but the food will be extremely different. Use whole milk in its place if you want to make it lighter. If dairy bothers you, swap out the cream with one additional cup of chicken broth. Of course, leave out the cheddar!

Can I use normal breadcrumbs with panko?

Panko is usually preferred since it is considerably lighter and crisper than traditional breadcrumbs. Classic breadcrumbs (or homemade breadcrumbs!) are fine in a pinch.

Can I substitute brown rice for white rice?

Yep! Simply add an additional 1/2 cup of chicken stock and keep some more on hand to add if the pan starts to appear dry.

Can the recipe be altered?

Absolutely! One of our favorite modifications is to include a few cooked, crumbled bacon slices. Want to add something more straightforward? Add some chives or thinly sliced onions to the dish to complete it!

How long will leftovers last if I store them properly?

The leftovers should be kept for three to four days in the refrigerator if the baking dish is covered or moved to an airtight container.

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INGREDIENTS

• Extra-virgin olive oil, 1 tablespoon
• 1 cup of chopped tiny yellow onions
• 2 minced garlic cloves
• 1 lb. chicken breasts, cut into 1-inch chunks, that are boneless and skinless
• Halal salt
• Black pepper freshly ground
• White rice, 1 cup
• Low-sodium chicken broth, divided into 2 1/2 cups
• Heavy cream, 1 cup
• Broccoli florets, 2 cups
• 1 cup of grated cheddar
• Panko breadcrumbs, 1/4 cup

DIRECTIONS

Heat oil in a large oven-safe pan over medium-high heat. Add the onion and stir-fry for 5 minutes, or until tender. One minute later, add the garlic and heat it until fragrant. Add the chicken and salt and pepper to taste. Cook for a further 6 minutes, stirring periodically, until browned.

Add 1 cup of the broth, the heavy cream, and the rice. About 15 minutes after bringing it to a simmer, the rice should be cooked. Cook the broccoli, cheddar cheese, and remaining 1 1/2 cups broth for about 10 minutes or until the broccoli is soft and the cheese has melted.

Heat the broiler. Add salt and pepper, then top the chicken mixture with bread crumbs. For about 2 minutes, broil until crispy and golden.

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