Cheesy Chicken Broccoli Bake

INGREDIENTS

1 tbsp.

extra-virgin olive oil

1 c.

small yellow onion, chopped

cloves garlic, minced

1 lb.

boneless, skinless chicken breasts, cut into 1-inch pieces

Kosher salt

Freshly ground black pepper

1 c.

white rice

2 1/2 c.

low-sodium chicken broth, divided

1 c.

heavy cream

2 c.

broccoli florets

1 c.

shredded cheddar

1/4 c.

panko bread crumbs

DIRECTIONS

In a large oven-safe skillet over medium-high heat, heat oil. Add onion and cook, stirring, until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add chicken and season with salt and pepper. Cook, stirring occasionally, until golden, about 6 minutes more.
Stir in rice, heavy cream, and 1 cup of the broth. Bring to a simmer and cook until rice is tender, about 15 minutes. Add remaining 1 1/2 cups broth, broccoli, and cheddar cheese and cook until broccoli is tender and cheese is melty, about 10 minutes.
Heat broiler. Sprinkle chicken mixture with bread crumbs and season with salt and pepper. Broil until golden and crispy, about 2 minutes.

Read Full Recipe ---> Click Here

Comments

Keto Stuffed Onion Bombs

Ingredients 4 onions (medium-sized) 1/2 lb ground beef or mixture of beef and pork 1 egg Italian seasoning to taste 1/4 cup pork rinds ground 2 Tablespoons Parmesan cheese Worcestershire sauce to taste 2 ounces cheddar cheese quartered Instructions Preheat oven to 350°F. Cut the ends off each end of the onion, peel, and then remove the inner layers. Your onion should be a bottomless, hollow shell, about 1/2" thick. After all onions are peeled and hollowed-out, place them in a casserole dish. In a medium-sized mixing bowl, combine the ground beef, egg, Italian seasoning, pork rinds, Parmesan cheese and Worcestershire sauce. Press about one tablespoon of the meat mixture into each onion (the exact amount you use will depend on the size of your onions). Press down with your fingers to compact the meat, making an indentation in the middle of your meet where you can insert a cube o...

Pudding Fruit Salad

Ingredients 1 container (4 oz) refrigerated vanilla pudding 1/2 cup Cool Whip frozen whipped topping, thawed 1 cup seedless green grapes, halved 1 cup miniature marshmallows 1 can (11 oz) mandarin orange segments, drained 1 can (8 oz) pineapple tidbits in juice, drained 1 cup fresh strawberries, sliced Buy Ingredients Powered by Chicory Steps Prevent your screen from going dark while you cook. 1 In medium bowl, mix pudding and whipped topping. 2 Gently stir in grapes, marshmallows, oranges and pineapple. Add strawberries; toss gently to coat. Serve immediately or store in refrigerator up to 8 hours. Expert Tips Top with additional stawberries for each serving as an optional garnish. When serving at parties, to keep the salad cold, place the bowl in a larger bowl filled with ice. Make this a kid-friendly dessert instead of as a salad, taking it from summer to fall by trading in chunks of apple for the berries and butterscotch pudding for the vanilla. This summer-fresh salad is a g...

Mushroom Spinach Lasagna

INGREDIENTS 1/2 lb. lasagna noodles (dried or ready-to-bake – see recipe notes!) 3 Tbsp . extra virgin olive oil (you could use butter or ghee if you prefer) 1/2 large yellow onion, diced 4 cloves garlic, minced 1 lb. baby portobello mushrooms, sliced Kosher salt and pepper to taste 1/4 cup flour 1.75 cup s vegetable stock (you could also use chicken or turkey stock) 1/2 cup heavy cream 4 cup s fresh spinach 1.5 cup s shredded parmesan cheese, divided 8 oz . fresh mozzarella cheese, thinly sliced or shredded 1/4 cup chopped parsley for garnish (optional) INSTRUCTIONS GET THE NOODLES READY. If you’re using dried lasagna noodles , cook them according to package directions in very salty water until 5 minutes less than al dente. Drain and set aside. I recommend laying the noodles out in a single layer on a lightly oiled baking sheet as soon as they’re cooked – it keeps them from sticking together so they’re easier to work with late...

nicerecipes4everyone7

Search This Blog