Description
This ain’t your momma’s Broccoli Rice Casserole. This homemade, oven-baked broccoli risotto is topped with panko crusted chicken for the ultimate one-pot meal.
Ingredients
Scale
- 4 cups low-sodium chicken broth
- 1 cup reduced fat milk
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 1 3/4 cup aroborio rice
- 1/4 cup dry white wine
- 2 medium crowns broccoli, cut into small florets (about 2 cups)
- 1 pound thinly sliced (or butterflied) boneless, skinless chicken breasts
- 1/2 cup mayonnaise
- 1/4 cup grated parmesan cheese
- 1 cup grated sharp cheddar cheese
- 1/2 cup panko bread crumbs
- cooking spray
- salt & pepper to taste
Instructions
- Position oven racks in upper and lower halves of the oven and preheat oven to 425 degrees. Combine chicken broth and milk in a large, microwave save bowl and heat for about 3 minutes, until boiling.
- Add oil to a large, oven safe pan or dutch oven over medium high-heat. Add the onion and cook stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth mixture, broccoli florets and 3/4 teaspoons of salt and pepper. Bring to a boil. Cover pan and set on the bottom rack of the oven. Bake for 10 minutes.
- Meanwhile, combine mayonnaise with parmesan cheese. Arrange chicken on a cutting board or sheet pan and top with mayonnaise mixture.
- After rice mixture has cooked for 10 minutes, remove pan from oven and stir well. Sprinkle cheddar cheese evenly over the top of the rice mixture. Carefully lay chicken breasts over top of the rice mixture and sprinkle the entire dish with panko crumbs. Spray bread crumbs with cooking spray.
- Return pan to oven and bake, uncovered for an additional 20 to 25 minutes, until rice and broccoli are cooked through chicken is cooked through and breadcrumbs are golden.