Chicken & Rice Casserole

DinnerOven70 minServes 6

Ingredients

• 1 1/2 lb boneless chicken thighs
• 1 cup long-grain white rice, uncooked
• 2 1/2 cups chicken broth
• 2 cups broccoli florets
• 1 cup shredded cheese
• 1 onion, diced

Amounts are scaled from the original 6 servings; cooking times may change for bigger batches.

Steps

1. Heat the oven to 375°F.
2. Spread the rice and onion in a 9x13 dish and pour in the hot broth.
3. Lay the seasoned chicken on top, cover tightly with foil and bake 45 minutes.
4. Add the broccoli, re-cover and bake 10 minutes, then uncover, top with cheese and bake 5 more. Chicken should read 165°F and the rice should be tender.

Swaps

• Water plus a bouillon cube or a spoon of soy sauce can replace broth.
• Quinoa, couscous or riced cauliflower can stand in for rice.
• Turkey works the same way as chicken; cook both to 165°F.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

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