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Chicken & Broccoli Casserole

This one-pan chicken and broccoli casserole is made in a skillet on the stovetop and then baked in the oven until browned, cheesy, and bubbly. Serve alongside a fresh green salad.

This simple chicken and broccoli casserole is ready in about 30 minutes and requires only one skillet. It's loaded with broccoli and brown rice, making it a filling and tasty weeknight supper. Here's how you make it:

To begin, sauté bite-sized chicken breast and chopped onion in a big high-sided ovenproof skillet. It's critical to use a large high-sided ovenproof skillet that can cook the ingredients without crowding the pan.

Flour is added first, followed by milk and a one-minute boil. Stir frequently during this phase. The flour thickens the casserole, while the reduced-fat milk makes it creamy without the extra fat.

To guarantee softness, the broccoli florets are microwaved for approximately 3 minutes. Make sure the broccoli is drained before adding it to the dish.

In the skillet, combine the precooked brown rice, shredded cheddar cheese, dry mustard, garlic powder, salt, pepper, and broccoli. Using precooked brown rice cuts down on cooking time. 

The dish is topped with crispy fried onions and cooked for about 10 minutes, or until golden brown and bubbling around the edges. The crispy fried onions enhance the casserole's flavor and provide a crunchy topping.

Heat the oil in a big, high-sided ovenproof skillet over medium-high heat. Cook, stirring periodically, until the chicken is no longer pink on the exterior, which should take about 7 minutes. 

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