Cheesy Chicken Casserole

Cheesy Chicken Casserole

with Broccoli and Rice

Casserole
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Rated 3.1 / 4out of 591 ratings
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Broccoli and cheddar have a famous friendship—they always taste great together. But these besties also know how to play well with others. Here, they let in chicken and creamy rice for some fun. Everything is all cooked together in one pan, including the last step where it gets baked to melty, bubbly perfection. There’s so much fun, flavorful goodness going on, it’s practically a party.

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

8 ounce

Broccoli Florets

2 unit

Scallions

1 unit

Roma Tomato

1 unit

Lemon

24 ounce

Chicken Breasts

1 tablespoon

Italian Seasoning

1 unit

Chicken Stock Concentrate

1 unit

Chicken Demi-Glace

(ContainsMilk)

6.75 ounce

Milk

(ContainsMilk)

¾ cup

Basmati Rice

½ cup

Italian Cheese Blend

(ContainsMilk)

½ cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat24 g
Saturated Fat11 g
Carbohydrate47 g
Sugar8 g
Dietary Fiber4 g
Protein50 g
Cholesterol150 mg
Sodium580 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Halve, peel, and finely dice onion. Cut any large broccoli florets into bite-size pieces. Trim, then thinly slice scallions, separating greens and whites. Core tomato, then cut into ½-inch pieces. Halve lemon; cut one half into wedges.

Cook Chicken
Cook Chicken
2

Pat chicken dry with a paper towel and cut into 1-inch pieces. Heat a large drizzle of oil in a large pan over medium-high heat (use an ovenproof, lidded pan if you have one). Add chicken and season with salt and pepper. Cook, tossing often, until browned all over, about 5 minutes. Remove from pan and set aside on a plate.

Cook Onion
Cook Onion
3

Add another drizzle of oil and 2 TBSP butter to same pan over medium-high heat. Toss in onion, scallion whites, and Italian seasoning. Cook, tossing, until onion is softened, 2-3 minutes. Squeeze in juice from lemon half and scrape up any browned bits from bottom of pan.

Stir Casserole
Stir Casserole
4

Stir stock concentrate, demi-glace, and 1 cup water into pan. Add milk and bring to a boil, then season with salt and pepper. Stir in rice and tomato. Lower heat and reduce to a simmer. Stir in chicken along with any resting juices on plate, making sure to keep rice submerged. TIP: If your pan is not ovenproof, transfer mixture in pan to a large baking dish at this point.

Bake Casserole
Bake Casserole
5

Arrange broccoli on top of contents of pan or dish, pressing down gently to partially submerge florets. Cover pan tightly with a lid or aluminum foil and transfer to top rack of oven. Bake in oven until rice is just al dente and chicken is cooked through, about 15 minutes. (TIP: It’s OK if the rice on top looks dry—it will continue to cook.) Remove pan from oven and heat broiler to high or increase oven temperature to 500 degrees.

Broil and Serve
Broil and Serve
6

Sprinkle Italian and cheddar cheeses over casserole. Place in oven or beneath broiler about 3 inches from flame. Broil until cheeses are bubbly, about 3 minutes. Once done, sprinkle with scallion greens. Let cool about 5 minutes before dividing between plates. Serve with lemon wedges for squeezing.