Easy like Sunday morning
Hands on: 15 min
Hands off: 1 hr
Ingredients:
2 chicken breasts (2 lbs chicken)
1 large broccoli crown
2 cups rice
3 cups chicken stock
1 cup milk
1 medium onion, diced
3 cloves garlic, minced
2 cups shredded cheese (cheddar, gouda, parmesan)
1 tbsp flour
2 tsp salt
1 tsp sugar
1 tsp paprika
1/2 tsp black pepper
Cooking:
Warm chicken stock in dutch oven or casserole dish over medium burner. Add rice and let sit.
Melt 1 tbsp butter in separate pan on stove over medium burner. Saute diced onion and garlic until onion is translucent, about 5 min. Add onion and garlic to rice and stock and stir.
Chop broccoli into small florets. Add to dish, covering top evenly but not mixing in.
Heat 1 tbsp butter in pan over medium high burner. Cut chicken into 1/2” pieces and cook in pan until browned on all sides, about 10 min. Add to dish over the broccoli, spreading evenly across the top.
Sprinkle 1 tbsp flour evenly across chicken. Top with 1 cup of the cheese and add 1 cup milk, pouring over entire dish.
Cover and bake for 45 min. Remove from oven, mix well and add remaining 1 cup cheese, sprinkling evenly across the top of the dish.
Bake additional 15 min uncovered.
Optional: brine chicken breast in pickle juice overnight prior to cooking for
Comments