Chicken Divan with Rice

• porcje: 8 servings
• czas aktywny: 20 minutes
• całkowity czas: 50 minutes

Składniki

2 large boneless skinless chicken breasts

2 cups long-grain wild rice (or white or brown rice)

2-3 cups fresh broccoli florets* (, steamed)

2 cups milk

1/4 cup cornstarch

3 Tablespoons butter

2 teaspoons chicken bouillon paste

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon dried parsley flakes

1 cup mayonnaise (or plain Greek yogurt)

1 teaspoon curry powder (, or more, to taste)

2 teaspoons lemon juice

Wskazówki

Cook rice according to package instructions. Set aside.

Make Sauce: In a small saucepan whisk together milk and cornstarch. Add butter, bouillon, salt, pepper, onion powder, garlic powder and parsley. Cook over medium heat until it starts to thicken. Remove from heat and stir in mayonnaise, lemon juice and curry powder.

Cook Chicken: Season the chicken on both sides with salt and pepper and cook in a hot skillet until no longer pink, flipping once. (I like to butterfly the breasts if they are extra thick). Allow the chicken to rest for 5 minutes before chopping into bite-size pieces.

Assemble Casserole: Spoon the cooked rice into a 9x13'' pan or similar size casserole dish. Add cooked chicken and steamed broccoli on top of the rice.

Spoon Sauce over the top of the chicken and rice.

Bake at 350 F for 30 minutes

Wartości Odżywcze

• Kalorie: 466 kcal
• Tłuszcz Całkowity: 29 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 20 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 49 mg
• Sód: 543 mg
• Węglowodany Całkowite: 39 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 5 g
• Białko: 15 g