Chicken Broccoli Rice Casserole | Easy, Cheesy, and Healthy

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This tinny chicken broccoli rice casserole instruction could be a healthy version of the classic with NO cream of something soup. nutrient you'll feel smart about!

Ingredients

•  one 3/4 cups low-sodium broth
•  a pair of cups instant rice — if you employ polished rice or non-instant rice, the preparation time and quantity of liquid required might take issue
•  one pound broccoli florets — sliced into bite-sized items
•  one teaspoon extra-virgin oil
•  one pound boneless  skinless chicken breasts — sliced into bite-size items
•  3/4 teaspoon kosher salt — divided
•  3/4 teaspoon garlic powder — divided
•  1/2 teaspoon black pepper — divided
•  a pair of tablespoons general-purpose flour
•  a pair of cups milk — divided (I used skim)
•  three tablespoons urban center mustard
•  1/3 cup lite plain Greek yoghourt
•  one 1/2 cups reduced-fat sliced cheddar — divided (about half-dozen ounces)

Instructions

• Place a rack in center of kitchen appliance and heat up kitchen appliance to 375 degrees F. gently grease a deep 9-inch-square baking dish or a 3-quart casserole dish.
• Bring the broth to a boil in a very giant pot, then add the rice. come back to a boil, add the broccoli to the highest of the rice (no have to be compelled to stir it together), then cover, cut back the warmth to low, and let cook five minutes. take away the pot from heat and let sit, covered, for an extra five minutes. Most of the rice liquid ought to be absorbed.
• Meanwhile, heat the oil in a very Dutch kitchen appliance or alternative giant deep pot over medium-high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté till lyonnaise through and not pink within the center, concerning four to six minutes, then take away to a plate. Being careful to not burn yourself, wipe the pot clean with a towel.
• Reduce the warmth to medium. in a very tiny bowl or giant cup, whisk along the flour and 1/2 cup milk. Pour the mixture into the pot, then add the remaining one 1/2 cups milk. Cook, stirring perpetually till thickened, seven to ten minutes. take away from the warmth and whisk within the urban center, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir within the Greek yoghourt and one cup of the sliced cheese till swish.
• Add the rice and broccoli mixture and also the reserved chicken to the bechamel sauce, stirring gently to coat. Spoon the mixture into the ready dish and prime with the remaining 1/2 cup cheese. Bake twenty five minutes till hot and bubbly. Let stand ten minutes, then serve.

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