Creamy Chicken and Broccoli Bake
Chicken and broccoli in a cheesy cream sauce over rice, baked until bubbly.
Serves 6
Prep 15 min
Cook 45 min
Ingredients
- 1 1/2 lb boneless chicken breasts, sliced in thin cutlets
- 1 teaspoon salt, divided
- 3 cups cooked rice
- 3 cups broccoli florets
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1/2 cup chicken stock
- 1 1/2 cups shredded cheddar, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 cup crushed crackers
Steps
Step 1. Heat the oven to 375°F. Season the chicken with half the salt.
Step 2. Melt the butter, whisk in the flour, then the milk and stock. Simmer for 4 minutes until thick. Stir in 1 cup of cheese, the garlic powder, pepper, and remaining salt.
Step 3. Spread the rice and broccoli in a baking dish. Lay the chicken on top and cover with the sauce.
Step 4. Cover and bake 25 minutes. Uncover, top with the remaining cheese and crackers, and bake 10 to 15 minutes more, until the chicken is cooked through (165°F).
Where this recipe comes from
Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.