Name: Broccoli Cheddar Chicken and Rice Casserole
Prep time: 40 min
Cook time: 50 min
Ingredients: 3/4 cup Butter; 1/2 cup Apple butter; 1 1/2 cup Brown sugar; 2 Eggs; 1 TBSP Vanilla extract; 2 1/4 cup All-purpose flour; 1 tsp Baking powder; 2 tsp Ground cinnamon; 1/4 tsp Ground nutmeg; 1/2 tsp Salt; 2 Honeycrisp apples (peeled (if desired) and chopped); 3 TBSP Butter; 3 TBSP Maple syrup; 1/2 cup Powdered sugar; 1/2 tsp Cinnamon; 1 pinch Flaky sea salt; 1/2 TBSP Extra-virgin olive oil; Salt (to taste); Black pepper (to taste); 1/2 Yellow onion (chopped); 1 1/2 Carrots (chopped); 8 oz Chicken breast boneless skinless (cut into cubes); 1 TBSP Butter; 1/2 cup Basmati rice; 1/4 cup Orzo pasta; 1 tsp Fresh thyme (leaves plus more for topping); 1 3/4 cups Chicken broth; 1 1/2 cups Broccoli florets (roughly chopped); 1 Bay leaf; 1/4 tsp Garlic powder

Broccoli Cheddar Chicken and Rice Casserole

5 from 1 vote

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Prep Time: 40

Cook Time: 50

Servings:

Calories: 610kcal

Ingredients

Apple Blondies:

3/4 cup Butter
1/2 cup Apple butter
1 1/2 cup Brown sugar
2 Eggs
1 TBSP Vanilla extract
2 1/4 cup All-purpose flour
1 tsp Baking powder
2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1/2 tsp Salt
2 Honeycrisp apples peeled (if desired) and chopped

Cinnamon Maple Butter Glaze:

3 TBSP Butter
3 TBSP Maple syrup
1/2 cup Powdered sugar
1/2 tsp Cinnamon
1 pinch Flaky sea salt

Casserole:

1/2 TBSP Extra-virgin olive oil
Salt to taste
Black pepper to taste
1/2 Yellow onion chopped
1 1/2 Carrots chopped
8 oz Chicken breast boneless skinless cut into cubes
1 TBSP Butter
1/2 cup Basmati rice
1/4 cup Orzo pasta
1 tsp Fresh thyme leaves plus more for topping
1 3/4 cups Chicken broth
1 1/2 cups Broccoli florets roughly chopped
1 Bay leaf
1/4 tsp Garlic powder
1/4 tsp Cayenne pepper more or less to taste
1/4 Lemon zested
1/4 cup Whole milk or canned coconut milk
3/4 cup Sharp cheddar cheese shredded

Milk:

24 oz Milk cold

US Customary - Metric

Instructions

Prep all ingredients per instructions above.
Apple Blondies: Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment paper.
In a medium pot over medium heat, brown the butter. Stir in the apple butter and 2/3 of the brown sugar. Let it cool for 5 minutes. Whisk in the eggs and vanilla.
Add the flour, baking powder, half of the cinnamon, nutmeg, and salt. Spread the dough into the prepared dish.
In a bowl, toss the apples with the rest of the brown sugar and remaining half of the cinnamon. Sprinkle the apples over the dough.
Bake for 25-30 minutes, until set in the center. If there is liquid in the center, swirl it around the pan and bake for an additional 5 minutes.
Make the glaze by browning the butter in a small pot, then whisk in the maple syrup, powdered sugar, cinnamon, and a pinch of salt. Drizzle the glaze over the bars. Let cool until service.
Preheat the oven to 425°F (218°C).
Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 5 minutes.
Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes.
Add the butter, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes.
Add the broth, broccoli, bay leaf, garlic powder, cayenne, and a large pinch each of salt and pepper. Bring to a boil, cover, and reduce heat to low. Cook, covered, for 20-25 minutes, until the rice is mostly cooked.
Once the rice is cooked, stir in the lemon zest, milk, and 3/4 of the cheese. Transfer the rice to an oven-safe casserole dish. Scatter the remaining cheese over top. Transfer to the oven and bake for 15-20 minutes, until the cheese is melted and just beginning to brown.
Remove the bay leaf prior to serving.
Enjoy chicken casserole with milk and apple blondies for dessert.

Nutrition