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Broccoli Cheddar Chicken and Rice Casserole

Prep Time 40 minutes
Cook Time 50 minutes
Servings 2
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

Calories: 610kcal | Carbohydrates: 0.1g | Protein: 1g | Fat: 69g | Saturated Fat: 44g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 3g | Cholesterol: 183mg | Sodium: 547mg | Potassium: 20mg | Sugar: 0.1g | Vitamin A: 2127IU | Calcium: 20mg | Iron: 0.01mg