Chicken Broccoli Rice Casserole

• 분량: 8 servings
• 활동 시간: 20 minutes
• 총 시간: 55 minutes

재료

2 tbsp unsalted butter

5-6 chicken thighs

1 tbs olive oil

4 cloves garlic (minced)

1/4 cup chicken stock

1 10.5 oz can cream of chicken with herbs

1 10.5 oz heavy cream (add heavy cream to cream of chicken can to measure)

1 1/2 cup cheddar cheese (mild or medium)

1/2 cup sour cream

1/3 cup Boursin cheese

3 tbs bayou city all purpose (divided)

1 tbsp bayou city garlic pepper

1 tsp onion powder

1/2 tsp cayenne

4 cups broccoli florets (cooked)

4 cups white rice (cooked)

salt and pepper (to taste)

방향

Pre heat oven to 375 F (190 C)

In a large skillet, melt 2 tablespoons of butter over medium heat.

Season the chicken thighs with olive oil and 2 tbs all purpose seasoning

Cook the chicken thighs for 6-7 minutes on each side, or until cooked through.

Remove the chicken from the skillet, allow it to cool slightly, and then shred or chop it into bite-sized pieces. Set aside.

In the same skillet, add minced garlic over medium heat and cook until fragrant. About 2 minutes.

pour in chicken stock to deglaze the pan and let reduced (cook) for about 4 minutes. Making sure to mix and get all the brown bits off the bottom of the pan. (we call that FlAVOR)

Add the cream of chicken soup with herbs to the skillet. Pour heavy cream into the cream of chicken can and then add to the skillet as well, stirring to combine.

Add the Boursin cheese and 1/2 cup of the shredded cheddar cheese. Stir until the cheeses are melted and the sauce is smooth. (add more cheese if you like a thicker consistency but save some for topping the casserole later)

Stir in the sour cream until well combined.

In a large mixing bowl, combine the cooked rice, cooked broccoli, and shredded chicken.

Pour the creamy cheese sauce over the rice mixture and stir until everything is evenly coated. Season with bayou city seasonings, onion powder, and cayenne. Taste and add salt and pepper, if needed.

Transfer the mixture to a large casserole dish, spreading it out evenly.

Sprinkle the remaining shredded cheddar cheese over the top.

Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and slightly golden.

Remove the casserole from the oven and let it cool for a few minutes. Serve hot and enjoy!

Optional: Garnish with chopped fresh parsley and paprika

영양 정보

• 칼로리: 480 kcal