Description
From scratch chicken and broccoli casserole. No canned soup. Pasture-raised chicken, bone broth, and soaked brown rice make it a healthy and delicious meal!
Ingredients
- 1 cup Chicken Broth
- 1 cup Whole Milk, Divided
- 1 teaspoon Seasoned Salt
- ¼ cups Flour
- 3 cups Cooked Rice
- 2 cups Shredded Or Cubed Precooked Chicken
- 3 cups Fresh Broccoli Florets
- 1 cup Shredded Cheddar Cheese
Preparation
Preheat the oven to 400°F.
Grease a 9×13″ baking dish.
Heat the chicken broth and 1/2 cup of the milk in a saucepan over medium heat.
Whisk the other 1/2 cup milk with the seasoned salt and flour.
Add the flour mixture to the broth and milk in the saucepan and whisk until a smooth, creamy sauce forms.
Spread the cooked rice evenly in the bottom of the baking dish. Place your chicken on top of the rice.
Put the broccoli in boiling water for 1 minute or until it turns bright green.
Place the broccoli on top of the chicken.
Pour the liquid mixture over the chicken and broccoli in your baking dish.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove aluminum foil and sprinkle cheese over casserole.
Bake for another 5 minutes or until cheese is melted.
Serve hot.
