Description
Chicken and rice lovers, unite!
Ingredients
- 1 pound Boneless, Skinless Chicken Thighs
- Olive Oil
- Salt
- 1 teaspoon Dried Rosemary
- 4 cups Broccoli Florets
- 1 head Garlic
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 2 cups Chicken Or Vegetable Stock
- ¼ cups Heavy Cream
- 1 teaspoon Worcestershier Sauce
- 8 ounces, weight Grated Gruyere Cheese, Divided
- 1-½ cup Wild Rice Blend, Cooked To Package Directions
Preparation
Preheat oven to 450ºF. Arrange chicken on a baking sheet with a drizzle of olive oil, sprinkle of salt, and rosemary. Arrange broccoli and garlic bulb (keep cloves together) on a separate baking sheet with olive oil and salt. Roast broccoli, chicken, and garlic for 20 minutes, switching pans once, until everything is cooked through and slightly browned.
When chicken has cooled enough to handle, shred into large pieces.
When garlic has cooled enough to handle, make cheese sauce. Add butter and flour to a skillet over medium-high heat. Whisk butter into flour to create a roux. When flour sizzles, slowly pour in stock, whisking as you go, to create a smooth sauce. Add cream, Worcestershire sauce, and 2/3 of the cheese.
Squish roasted garlic into sauce. Stir sauce until cheese has melted (there may be a few lumps from the garlic, but that’s okay!). Taste and add salt and pepper if you’d like.
Arrange rice in one layer on a 9×13 baking dish. Top with broccoli, then shredded chicken. Pour roasted garlic sauce over, and top with remaining cheese.
Bake for 20 minutes at 450ºF until the cheese is browned and bubbly. Enjoy!
