THE BEST CHEESY CHICKEN BROCCOLI RICE CASSEROLE | EASY DINNER RECIPE TUTORIAL
This casserole has always been a family favorite in my household! The cheese and broccoli adds a nice touch to an already classic ensemble! The only thing missing is you and a fork!
#chickenrecipes #casseroles
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FULL LIST OF INGREDIENTS:
Serves: 4-6 Prep Time: 10 Mins. Cook Time: 30 Mins.
- 1 Lb Boneless Skinless Chicken Breast
- 1 Pkg Steamable Broccoli Florets
- 1 Small Diced Onion
- 1/4 Diced Bell Pepper
- 1 Pint Heavy Cream
- 1/3 Cup Chicken Broth
- 1 Cup Sharp Cheddar Cheese, Shredded
- 1 Cup Colby Jack Cheese, Shredded
- Mozzarella and Sharp Cheddar Cheese for Top
- Butter
- 1 Tbsp Olive Oil
- 1 Bag of Cooked Rice ( Boil in the Bag )
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1/2 Tsp Black Pepper
- 2 Tsp Cajun Seasoning
- 1 Tsp Seasoned Salt (for Cheese Sauce)
- Seasoned Salt to Taste (for Veggies)
Broccoli and Rice Casserole
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Ree Drummond's Cheesiest Broccoli Rice Casserole | The Pioneer Woman | Food Network
This creamy casserole dish is comfort food to the MAX.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Best Broccoli Rice Casserole
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 50 min
Active: 20 min
Yield: 10 to 12 servings
Ingredients
4 tablespoons (1/2 stick) salted butter
1 medium yellow onion, finely diced
1 clove garlic, grated
4 tablespoons all-purpose flour
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
3 cups whole milk
4 ounces cream cheese, at room temperature
1/2 cup grated Parmesan
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon paprika
8 ounces processed cheese, cubed
3 cups grated sharp Cheddar
8 cups small broccoli florets
6 ounces diced pimentos, drained
2 1/2 cups cooked long-grain rice
Directions
Preheat the oven to 350 F degrees.
In a large skillet, melt the butter. Add the onion and garlic and cook, stirring with a wooden spoon, until softened, 3 to 4 minutes.
Sprinkle over the flour, dry mustard and cayenne and stir to mix it in well. Continue to cook for 1 minute.
Next, add the milk, stirring constantly; cook until thickened, about 2 minutes. Add the cream cheese and Parmesan, stirring until totally combined. Stir in the pepper, salt and paprika. Add the processed cheese, stirring until completely melted. Next, add 1 1/2 cups of the Cheddar and stir until melted. Then, fold in the broccoli and pimentos.
In a large baking dish, create a base with half of the rice. Top with half of the broccoli cheese sauce. Repeat with the remaining rice, then the remaining sauce. Sprinkle the rest of the Cheddar evenly over the top of the casserole. Bake until bubbly, about 30 minutes.
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The Cheesiest Broccoli Rice Casserole with Ree Drummond | The Pioneer Woman | Food Network
One Pan Creamy Chicken and Rice Recipe - Laura Vitale
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Chicken Brown Rice Casserole - TexMex
Vea este video en español -
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This Tex-Mex chicken casserole is super easy to make and is very satisfying. You do need cooked rice so make sure you keep that in mind when making this. Enjoy.
Here is what you are going to need for this wonderful recipe:
1 skinless, boneless chicken breast -- cubed
½ tsp. garlic powder
½ tsp. paprika
½ tsp. ground cumin
½ tsp. salt
½ tsp. black pepper
2 cups cooked brown rice
¾ cup frozen yellow corn -- thawed
½ cup of canned black beans -- drained and rinsed
2 TBS. chopped cilantro
2 TBS. finely cubed bell pepper
1 cup salsa + extra for serving
1 cup shredded cheese -- I used a combination of Cheddar and Monterrey
Sour cream for serving
Preheat the oven to 350 degree F (175 C).
Place the chicken cubes on a board or in a bowl and sprinkle with salt, pepper, garlic powder, paprika and cumin. Mix to coat on all sides.
In another bowl mix the cooked rice with the corn, beans, cilantro and bell pepper. Add the chicken and the salsa. Mix well. Place half of the rice mixture in a casserole dish and sprinkle ½ of the shredded cheese on top. Add the remaining rice and top off with the remaining cheese.
Cover your casserole dish -- if you do not have a lid use tented aluminum foil. Do not let the foil touch the cheese. Bake the casserole for 40 minutes -- or until the chicken is completely cooked through. Remove from oven and allow cooling for about 5 minutes. Serve with a dollop of sour cream and some extra salsa.
CALORIES 190.51; FAT 6.99 grs (sat 3.46; mono 2.16; poly 0.87); PROTEIN 13.49 grs ; FIBER 2.73 grs; CARBS 18.64 grs; CHOLESTEROL 34.18 mg; IRON 1.21 mg; SODIUM 453.12 mg; CALCIUM 124.87 mg
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