Super Easy Chicken Broccoli Casserole

This one-pan chicken-and-broccoli recipe comes out of the oven all browned, cheesy and bubbling like a casserole, but is really prepared more like a skillet meal on the stove-top. This is one of those quick fix meal, and with baking everything in one skillet it is a quick clean up so you can spend more time with your family.

I also liking adding a healthy salad to this meal to ensure you are getting all your veggies. With the combination of both of these it is a wonderful meal that your whole family will enjoy eating.

Ingredients:

• 1 tablespoon canola oil
• 1 pound boneless, skinless chicken breasts, trimmed
• ⅓ cup all-purpose flour
• 4 cups reduced-fat milk, divided
• 2 (9 ounce) packages of pre-cooked brown rice
• 3 cups broccoli florets
• 1½ cups shredded reduced-fat sharp cheddar cheese
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper

Instructions:

1. Preheat oven to 400°F.

2. Heat oil in a large ovenproof skillet over high heat. Add chicken and cook until well browned, about 4 minutes per side. Transfer to a clean cutting board and let stand for 5 minutes. Cut into 1-inch cubes.

3. Whisk flour and ⅔ cup milk in a small bowl. Add the remaining 3⅓ cups milk to the pan; bring to a boil over medium-high heat. Gradually whisk in the flour-milk mixture. Return to a boil and cook, stirring often, until thickened, 2 to 3 minutes. Stir in rice and broccoli; return to a boil and cook until the broccoli is tender about 2 minutes. Stir in the chicken, cheese, salt, and pepper. Sprinkle onions on top.

4. Transfer the pan to the oven. Bake until the casserole is browned and bubbling, 10 to 12 minutes. Let cool for 5 minutes before serving.

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