![]() ![]() I generally use a rotisserie chicken for convenience. Best Type Of Chicken To Use? Either cooked chicken breasts or thigh meat work great.I’d suggest cutting it into 1/2 inch pieces so it cooks enough as the casserole bakes. If you add the broccoli without parboiling, it will have more crunch. Can I Use Fresh Broccoli? Yes. I like to parboil fresh broccoli until it’s just tender then drain it well before adding it to the casserole.I like to wrap mine after it thaws in a clean dish towel and gently, but firmly, wring it to remove most of the water. It will need to be thawed and drained well. Also, the brown rice will add a nice slightly nutty flavor and a bit more texture to the chicken rice broccoli casserole. Brown rice requires a longer cooking time so just consider that when you’re planning. Can I Use Brown Rice? Yes, you can! Since this recipe calls for the rice to be cooked you won’t have to make any other adjustments.It’s stickier and doesn’t have the same creaminess long grain has. I don’t like to use Minute rice in this recipe. If you don’t want to use white rice, see below. I like to cook the rice in chicken broth, rather than plain water, so it adds a little extra flavor to the casserole dish. You can make it fresh on the stovetop or use leftovers. It’s my family’s favorite and I always have it on hand. It adds a nice creaminess to the casserole. Best Type Of Rice To Use? I generally use cooked long-grain white rice.So in the end, I decided to call it a casserole, guessing that is what normal people would call this. Though someone please remind me a few months down the track to share the recipe for this that’s made entirely in the oven! I think of this as a rice bake which is completely illogical because it’s not cooked in the oven at all. I wasn’t quite sure what to call this recipe. Here’s close up proof – see? □ If it were overcooked and gluey, the surface of the rice grains would look mushy. The rice is just cooked to tender al dente and it’s smothered in a creamy sauce (but no cream), as opposed to overcooked super soft rice that is gluggy with thick sauce. Except it’s made with normal white rice.Īnd being the rice snob that I am ( □Asian blood), I promise you that this is as far from gluey rice as you can get. It tastes like a creamy, cheesy risotto, it truly does. What this Chicken Broccoli Rice Casserole tastes like Stir through cheese, top with more cheese then give it a quick broil/grill just to melt the cheese. As the rice cooks, the flour thickens the liquid which makes the sauce beautifully creamy Īfter 12 minutes of simmering, add the broccoli and cook for a further 3 minutes then Sauté garlic and onion in butter and/or oil, then mostly cook the chicken – it finishes cooking with the rice Īdd flour, milk, broth and basic seasonings (salt, pepper, thyme), then add the rice right into the same pot. How to make Chicken Broccoli Rice Casserole – from scratch! Having tried canned soup in various forms in my time, I can say with absolute confidence that homemade from scratch is tastier, it’s better for you and it’s easy! I’ve never tried this with canned soup, and I never intend to. But a quick Google and I was somewhat bemused to find that there are in fact many versions of similar rice casseroles made using canned soup. It never even crossed my mind to make a recipe such as this Chicken Broccoli Rice Casserole from anything but scratch. Loaded with tons of broccoli, this is a terrific quick dinner idea you can get on the table in less than 30 minutes. Made-from-scratch creamy, cheesy Chicken Broccoli Rice Casserole made in ONE POT on the stove! Tastes like risotto, but much faster to make and completely low maintenance. ![]()
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