Whippin up some cheese & broccoli, cauliflower, chicken rice casserole in the bando w special guest
Hanging out w my Pops, Double Up...making us some dinner and a little story time
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Classic One Pot Chicken, Broccoli, and Rice Casserole
Find the full recipe and video here:
Have you tried this one before? Even if you have, save this recipe to keep for your next craving and share with a friend who loves to cook!
Recipe:
Chicken, Broccoli, and Rice Casserole
Ingredients:
* 1 small yellow onion, chopped
* 2 1/2 cups fresh broccoli, chopped (or frozen)
* 10 oz chicken breast, diced
* 2 cloves garlic, grated or minced
* 1 cup white rice
* 2 1/2 cups chicken or vegetable broth (or 2 1/2 cups water + chicken bouillon)
* Salt and pepper, to taste
* 1 1/2 cup shredded cheddar cheese
Directions:
1. Heat a pan over medium heat with a little bit of olive oil. Add the chopped onion and sauté for about 5 minutes, or until softened.
2. While the onion is cooking, chop the broccoli into bite-sized pieces.
3. Add the diced chicken to the pan with the onion. Season with salt and pepper, and cook until the chicken is browned on all sides.
4. Move the chicken to one side of the pan, and another tablespoon of olive oil to the other side. Add two grated cloves of garlic and the white rice to the oil and sauté for about a minute, or until golden.
5. Pour in the chicken or vegetable broth (or water with chicken bouillon), and bring the mixture to a boil. Lower the heat to a simmer, cover the pan, and cook for 12 minutes.
6. Remove the cover, and sprinkle the chopped broccoli over the chicken and rice mixture. Cover the pan and cook for another 8 minutes, or until the rice and broccoli are tender.
7. Remove the cover and turn off the heat. Sprinkle the cheddar cheese over the top of the casserole and give it a good mix. Top with additional shredded cheese, if desired.
8. Serve hot and enjoy!
Note: You can also add in other vegetables, such as carrots or bell peppers, to the casserole if desired. And, you can swap out the chicken for other proteins, like canned chicken or tofu.
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Broccoli Cheese & Rice Muffins
• 1 cup 4Sisters brown rice, cooked
• 4 large eggs, beaten
• 3 cups fresh broccoli florets, chopped
• ½ cup yellow onion, chopped
• ¾ cup sharp cheddar cheese, shredded
• ¾ cups cottage cheese
• 1 tsp. sea salt
• ½ tsp. black pepper
• 2 tbsp. unsalted butter
• ¼ tsp. garlic powder
Directions:
• Beat eggs in large mixing bowl. Stir in cooked brown rice, cottage cheese, cheddar cheese, garlic powder, onion, salt & pepper, to taste. Gently mix the broccoli into the cheesy rice mixture.
• Using a greased or paper lined, 12-cup muffin tin, spoon the broccoli rice mixture evenly into each cup.
• Bake at 350 degrees for about 25 minutes or until firm to touch in the center.
*Makes 12 muffins
**These can be frozen after baking.
***These make a great easy make ahead snack!
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