The last time I made rice, it took me exactly 1 minute and 30 seconds. I basically pulled the plastic wrap off of minute rice, stuck it in the microwave and waited impatiently for one minute while it cooked. Needless to say, rice is not my forte. Even more needless to say, I barely eat rice at home, unless it’s minute rice of course. Despite this, I still decided to try my luck with a healthy, lower-calorie version of a rice casserole. I wasn’t sure. I’ve had too many experiences where the rice was either over (mushy) or under cooked. Trust me, if I can do this, so can you.
Chicken Broccoli and Rice Casserole
Ingredients
- 6 tablespoons Olive Oil
- 3 Garlic Cloves, whole
- 1 small Onion, chopped
- 1 (14.5 ounce) can crushed tomatoes
- 12 Clams
- 1 cup White Basmati Rice
- 1 ½ cups Water
- 3 cups small Broccoli Florets
- Cooking spray
- 1 small Onion, chopped
- 1 stalk Celery, chopped
- 2-3oz Reduced Fat Cream Cheese
- ¼ cup Shredded Cheddar Cheese
- 2 cups shredded skinless, Boneless Grilled Chicken Breast
- Sea Salt and Pepper, to taste
- 1/4 cup Grated Parmesan cheese
Instructions
- Preheat oven to 375°.
- In a large saucepan, bring 1 ½ cups water to a boil, then add long-grain rice and boil for 5 minutes, then turn to low heat, cover and cook 10 minutes. Remove the rice and drain any remaining water. Set aside and keep warm.
- Coat a large pan with cooking spray over medium-high heat. Add onion and celery, broccoli and salt/pepper to taste. Sauté 5 minutes.
- Add the rice and chicken and stir in the cream cheese and cheddar cheese until melted.
- Spoon the mixture into a baking pan, coated with cooking spray. Sprinkle with parmesan cheese. Bake at 375 for 10 minutes (until cheese melts).
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.measuringcupsoptional.com/chicken-broccoli-and-rice-casserole/
