Looking for a great midweek comfort meal? This meal is sure to please everyone in the family; even the picky eaters.
INGREDIENTS
12 oz frozen broccoli florets
1/4 cup olive oil
1lb boneless skinless chicken breast, diced into bite-size pieces
1 teaspoon of Salt
1 tablespoon each of granulated garlic, granulated onion, parsley, ground thyme, ground basil, smoked paprika, cayenne pepper, oregano leaves, salt
½ onion, diced
1 garlic clove finely chopped
2 tablespoons all-purpose flour
1 cup vegetable broth
½ cup milk
2 cups cooked Jazzmen brown rice
1 ½ cups shredded Cheddar cheese (6oz)
¾ cup plain panko crispy bread crumbs
2 tablespoon butter melted
DIRECTIONS
1 Heat oven to 400°F. Lightly grease 10-inch baking dish with olive oil; set aside.
2 Microwave frozen broccoli on microwavable plate uncovered on High 5 minutes; set aside.
3 In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, granulated garlic, granulated onion, parsley, ground thyme, ground basil, smoked paprika, cayenne pepper, oregano leaves. Cook until golden on outsides and no longer pink in center.
4 Remove chicken to plate.
5 Add onion to the still-hot pan; season with salt and cook until onion begins to soften and become translucent.
6 Add garlic; cook 60 seconds.
7 Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden.
8 Gradually beat in the vegetable broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
9 Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese.
10 Sprinkle cheese at the bottom of the baking dish then pour mixture into baking dish.
11 In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
12 Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.
13 Garnish with parsley flakes and oregano leaves flakes then serve.
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