About
Uh-oh! Feeling a little under the weather? Flu Season Casserole is here to make it all better! You'll be good as new after a bowl of this tender chicken and fluffy rice bubbling in a creamy, cheesy sauce. There are even nourishing pieces of broccoli mixed in to ensure you're getting everything you need to get back to feeling good. Crunchy, flavorful, and extremely comforting, Flu Season Casserole is the dinner cure for it all!
Ingredients
- 1 tablespoon canola oil
- 1 1/2 pounds chicken breasts, boneless and skinless, cut into bite-size pieces
- 1 small onion, finely chopped
- 1/3 cup all-purpose flour
- 4 cups reduced-fat milk
- 2 (9-ounce) packages brown rice, cooked and warm
- 3 cups broccoli florets, cooked and warm
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 cup crispy fried onions
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -In a large, high-sided skillet over medium-high heat, add the oil.
Step 3 -Add the chicken pieces and the chopped onions to the hot oil and cook, stirring occasionally, until the meat reaches an internal temperature of 165 degrees F, about 7 minutes.
Step 4 -Evenly sprinkle the flour over the chicken mixture and cook, stirring occasionally, about 1 minute.
Step 5 -Add the milk to the chicken mixture and bring it to a boil, stirring frequently.
Step 6 -Boil the chicken mixture, stirring constantly, about 1 minute.
Step 7 -Transfer the skillet from the heat. Carefully stir the cooked rice, the cooked broccoli florets, the cheese, the dry mustard, the garlic powder, the salt, and the pepper into the chicken mixture.
Step 8 -Evenly sprinkle the chicken mixture with the crispy fried onions.
Step 9 -Bake the chicken casserole until the edges are bubbling, about 10 minutes.
Step 10 -Transfer the skillet to a wire rack and let the chicken casserole rest, about 5 minutes.
Step 11 -Serve.
