Creamy Lemon Chicken, Broccoli and Rice Casserole
Ingredients
-
1
Tbsp
olive oil
-
3
cloves
garlic, minced
-
1¾
cup
low sodium chicken broth
-
½
cup
heavy cream
-
Juice of 1
lemon
-
1
tsp
fresh thyme or rosemary
-
½
tsp
red pepper flakes
-
to taste
salt and pepper
-
1
cup
grated Parmesan cheese, divided
-
¾
cup
uncooked long grain white rice
-
2
cups
broccoli florets
-
1
lb
boneless skinless chicken breasts, cut into 1½-inch pieces
-
⅓
cup
breadcrumbs
Instructions
- Preheat the oven to 375°F.
- In a large skillet, heat olive oil and sauté garlic until fragrant.
- Add chicken broth, heavy cream, lemon juice, herbs, red pepper flakes, salt, and pepper; bring to a simmer.
- Mix in ½ cup of Parmesan cheese and remove from heat.
- In a 9x13 casserole dish, combine broccoli, rice, and chicken; season the chicken with salt and pepper.
- Pour the sauce over the mixture, ensuring everything is coated.
- Top with breadcrumbs and remaining Parmesan cheese.
- Cover the casserole with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 10 minutes until chicken is cooked and rice has absorbed the liquid.
- Let sit for 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
340
Total fat
15.9g
Total carbohydrates
14.9g
Total protein
31.9g
Sodium
626.5mg
Cholesterol
0mg
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