I am just cranking out the recipes this week! Don't expect it every week! Ha! I found this delish recipe yesterday and just had to give it a try! Let's just say it will stay in the rotation for this piggy family! The original recipe directions were confusing to me so I am not certain I made it the way the original writer intended but my family loved it. You heard that right family, the picky toddler cleaned her plate!!! Hooray!
I really like the fact that this casserole has no cream of something soup in it. Plus it is very veggie full and warm and comforting! Give this a try for your family!!! Not my best photography today but some seriously yummy food!
2 cups instant brown rice
1 lb broccoli florets (cut into bite size pieces)
3 tbsp EVOO
1 lb boneless skinless chicken breast (cut into bite size pieces)
2 cups milk (divided)
3 tbsp flour
3 tbsp Dijon Mustard
1/3 cup Greek yogurt
2 cups shredded cheddar cheese
Salt, pepper, garlic powder
Bring broth to a boil in a medium sauce pot. Add rice and broccoli, continue to boil covered for 5 minutes then remove for. Heat and leave covered for at least 5 more minutes. In an oven safe larger skillet or Dutch oven heat the oil. Add the chicken chunks, season with salt, pepper and garlic powder. Cook until no longer pink. Remove chicken from pan set aside. In a measuring cup wisk flour and 1/4 cup of milk. Pour into heated pan you cooked the chicken in. Stir for a few minutes to thicken add the remaining milk. Allow mixture to come to a boil and thicken, whisk in the mustard, yogurt, and 1 3/4 cup of cheese. Continue whisking until nice and bubbly and thick, season with salt pepper, and garlic powder. Mix in the rice, broccoli, and chicken, stir to combine. Top with remaining 1/4 cup cheese. Bake at 375 for 25 minutes. Once done allow casserole to sit for 10 minutes. Enjoy!
No comments:
Post a Comment