Best 5 Skillet Chickenbroccolirice Cassarole Recipes

ONE POT BROCCOLI, CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
• Turn stove DOWN to medium. Add flour and stir for 1 minute.
• Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
• Add broth, rice, thyme and a just pinch of salt and pepper.
• Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
• Remove lid - there should still be liquid on the surface. Working quickly, add broccoli, push down so it's partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
• Preheat grill/broiler. Remove lid and stir through half the cheese - don't worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
• Serve immediately, garnished with parsley if desired.

STOVETOP CHICKEN BROCCOLI AND RICE CASSEROLE

Steps:

• Cut the chicken breast into 1-inch chunks and toss the chicken with 1.5 tablespoons of all purpose chicken seasoning. Be sure the chicken is covered in chicken seasoning. Set aside.
• Heat a large skillet (that has a cover) over medium/high heat. Add olive oil.
• When the olive oil is fragrant add the onion to the skillet and saute for 2-3 minutes.
• Add the garlic to the onion and saute for another minute.
• Next, put the coated chicken pieces to the skillet pan and brown the chicken for 2 minutes on each side.
• Move the chicken pieces to one side of the skillet and add the rice to the cleared side of the skillet. Toast the rice in the skillet for 3 minutes.
• Toss the toasted rice with the chicken breast, onion, and garlic and then add the broth, salt, and remaining 1 tablespoon of chicken seasoning to the skillet and mix.
• Bring the broth to a boil, stir, and turn heat to low. Cover the skillet and let the rice mixture simmer for 10 minutes.
• Uncover the skillet and add the broccoli florets. Fold the broccoli into the mixture and cover.
• Cook everything together for an additional 10 minutes.
• Finally, remove the cover one last time and sprinkle the cheese over the top of the rice, chicken, and broccoli.
• Cover and let the cheese melt for 1-2 minutes.

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.

SKILLET CHICKEN/BROCCOLI//RICE CASSAROLE

Steps:

• Pre heat oven to 425 degrees.
• In a 12" oven going non stick skillet, heat the oil/butter over medium high heat.
• Add the green onions and saute about 3 minutes.
• Add rice, broccoli, chicken, tomatoes, dill.
• Stir.
• In bowl combine the stock with the sour cream.
• Combine with ingredients in skillet.
• Crumble cheese over top and combine.
• Bring to a simmer.
• Season with salt and pepper.
• Cover the skillet with lid or foil.
• Bake for 25-30 minutes or until liquid has been absorbed.
• Remove (careful, handle is hot) and distribute the Parmesan cheese over the top and return skillet to oven to melt the cheese.

CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
• In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
• Add rice to bowl. Stir to combine. Stir in chicken.
• In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
• Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
• Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.