Easy One Pot Chicken And Broccoli Bake
Chicken and broccoli casserole topped with cheddar and baked to bubbling golden perfection. This easy one pot chicken dinner is a great 30-minute meal.
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Servings: 10
Ingredients
- 2 tablespoons (2 tablespoons) olive oil
- 1 (1) medium onion, diced
- 300 g (2 ⅕ cups) carrots, cut into half moons
- 300 g (3 cups) mushrooms, quartered
- 300 g (2 cups) chicken breasts, boneless skinless
- 2 tablespoons (2 tablespoons) butter
- 300 g (1 ½ cups) rice, basmati or brown
- 2 (2) springs rosemary
- 800 ml (3 ⅕ cups) stock made with a stock cube, chicken or vegetable
- 1 (1) broccoli cut into florets
- 1 teaspoon (1 teaspoon) garlic granules
- 120 ml (4 floz) milk
- 155 g (1 2/7 cups) cheddar cheese, or similar, grated
Instructions
- Preheat the oven to 180ºC.
- In a cast iron pan heat the olive oil over a medium heat. Add the onions, carrots and mushrooms. Gently sauté for 2 minutes to soften the onions. Add the chicken, butter, broccoli, garlic and rice. Stir until the chicken is starting to sear and the rice is getting toasted.
- Pour the stock in the pan and bring to a boil. Reduce the heat and cover. Continue to cook covered for about 25 minutes, or until the rice is cooked through.
- Remove the lid from the pan and stir in the milk. Top with the cheese and bake, uncovered in the oven for about 15 minutes, until the cheese is melted bubbling.
Nutrition
Calories: 308kcal | Carbohydrates: 35g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 521mg | Potassium: 580mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5816IU | Vitamin C: 58mg | Calcium: 178mg | Iron: 1mg
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