Place the lid back on the pressure cooker for 3 to 5 minutes, until the broccoli reaches desired tenderness. Add the cheddar cheese a handful at a time, stirring between additions until well combined and melted.Stir and simmer until thickened, about 1 to 2 minutes. Select Sauté and add the milk mixture and broccoli. In a small bowl, whisk together the cornstarch and milk.When the valve drops, carefully remove the lid. When the cook time ends, allow the pressure to release naturally for 7 minutes, then finish with a quick pressure release.Select High Pressure and 3 minutes cook time. Add the rice and stir to ensure it’s distributed evenly. Add salt, pepper, and garlic powder and stir to combine. Add chicken broth and stir to scrape the brown bits from the bottom of the pan.Sauté, stirring frequently, until onion is translucent, about 3 minutes. When hot, add oil, cubed chicken, and onion. Select Sauté to preheat the pressure cooking pot.Broil until cheese is melted then let casserole rest for 5 minutes before serving. Combine cooked rice and broccoli mixture with the cheese sauce and cooked chicken then scoop mixture into a nonstick sprayed 9x13 baking dish and top with remaining cheese. Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and then stir until smooth. Add remaining 1-1/2 cups milk then cook mixture while stirring constantly until thickened, 7-10 minutes. In a small dish, whisk together flour and 1/2 cup milk then pour mixture into skillet.Remove to a plate then set aside. Turn heat down to medium then very carefully wipe skillet out with a dry paper towel. Add chicken, season with salt, pepper, and garlic powder, then saute until cooked through. 30-Minute Chicken Broccoli and Rice Casserole This casserole is quick, EASY, and made in one skillet on your stove No baking required. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. 30-Minute Chicken Broccoli and Rice Casserole.When rice has 5 minutes left to cook add broccoli and green onions then replace lid and continue cooking until rice and vegetables are tender. Cover then turn heat down to medium-low and cook according to package directions. Add chicken broth to a large pot then bring to a boil and add rice.5 teaspoons gluten-free or all-purpose flour (dish will not be GF if using AP flour).1lb chicken breasts, chopped into bite-sized pieces.4 cups broccoli florets (about 1 small head).Easy Cheddar Cheese Sauce for Vegetables.Chicken Bacon Ranch Spaghetti Squash Casserole.Cheesy Vegetable, Turkey Sausage and Rice Casserole.Let the casserole rest for 5 minutes, then scoop, plate, and devour! Top with a wee bit more shredded cheese then broil until melted and bubbly. Stir the milk and flour mixture continuously until thickened and bubbly, 7-10 minutes, then remove the skillet from the heat and add shredded cheddar cheese, light sour cream, plus salt, pepper, and garlic powder.Īdd the cooked rice and broccoli mixture plus the chicken then stir to combine and scoop into a 9×13 baking dish. ![]() To the wiped-out skillet add gluten-free flour (or all-purpose flour if you don’t need to eat GF) whisked with milk (I used skim,) then pour in additional milk. Remove the chicken to a plate then very carefully wipe out the skillet with a dry paper towel and turn the heat down to medium. Meanwhile, cook chopped chicken breasts seasoned with garlic powder, salt, and pepper in a splash of extra virgin olive oil over medium-high heat until cooked through. When the rice has 5 minutes left to cook, add fresh broccoli florets and chopped green onions to the pot, place the lid back on top, then let them steam until tender. You could use white rice in here, but I love the hearty chew brown rice has, plus you get the whole grain benefits. Cooking rice in chicken broth gives it tons of flavor with minimal added calories. Start by cooking long-grain brown rice in chicken broth. More broccoli, brown rice instead of white, plus the luscious homemade cheese sauce that brings everything together has less cheese, light sour cream, and skim milk. I also tweaked a few of the ingredients from the standard Cheesy Chicken and Broccoli-Rice Casserole to make it a bit healthier. It’s kind of an “un-casserole” as you don’t have to let the dish bake in the oven, rather, everything is made right on the stovetop then tossed together in a casserole dish and quickly broiled. Sauteed chicken, steamed broccoli, and fluffy brown rice are mixed with a homemade cheese sauce then quickly broiled for a fabulous, comforting meal. Today I’m sharing a fabulous spin on a classic, comforting casserole – Healthy Cheesy Chicken and Broccoli-Rice Casserole!
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