Rice, chicken and broccoli casserole

• For 6 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Rice
  • White rice : 1 cup
  • Water : 2 cups
• Chicken
  • Chicken breasts : 2 pieces
  • Salt : 1/2 teaspoon teaspoon
  • Black pepper : 1/4 teaspoon teaspoon
  • Olive oil : 1 tablespoon
• Broccoli
  • Broccoli florets : 2 cups
  • Garlic powder : 1/2 teaspoon teaspoon
  • Shredded cheddar cheese : 1 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• In a saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked.
• While the rice is cooking, season the chicken breasts with salt and black pepper.
• Heat olive oil in a skillet over medium heat. Cook the chicken breasts for 6-8 minutes per side or until cooked through. Remove from heat and let cool slightly, then shred the chicken into bite-sized pieces.
• In a separate pot, steam the broccoli florets until tender, about 5 minutes. Drain any excess water.
• In a large mixing bowl, combine the cooked rice, shredded chicken, steamed broccoli, garlic powder, and half of the shredded cheddar cheese. Mix well.
• Transfer the mixture to a greased casserole dish and spread it evenly.
• Sprinkle the remaining shredded cheddar cheese on top.
• Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly.
• Remove from the oven and let it cool for a few minutes before serving.

Tips

• You can add other vegetables like carrots or peas to the casserole for added flavor and nutrition.
• Feel free to use brown rice instead of white rice for a healthier option.

Information

• This casserole can be prepared in advance and refrigerated. Just bake it when you're ready to serve.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.