MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Broccoli Rice Casserole
Categories: Poultry, Vegetables, Rice, Dairy, Cheese
Yield: 4 Servings

1 lb Boned, skinned chicken
- cutlets
Salt & black pepper
3 tb Extra-virgin olive oil
1 md Yellow onion; peeled, fine
- chopped
2 cl Garlic; thinly sliced
1 c Long-grain white rice
2 c Chicken broth
1 c Half & half
1 md Head broccoli; trimmed, in
- small florets
8 oz Pkg shredded Mexican cheese
- or Cheddar blend
1/2 c Panko bread crumbs
2 tb Fine grated Parmesan

Set oven @ 350-|F/175-|C.

Season the chicken on both sides with 1 teaspoon salt
and 1/2 teaspoon pepper.

Heat 1 tablespoon of the olive oil in a deep, oven-proof
skillet or Dutch oven over medium. Add the onion and
garlic and cook, stirring occasionally, until just
beginning to soften, about 5 minutes.

Add the rice and stir to coat. Add the chicken broth,
half-and-half and 1/2 teaspoon salt (plus more to
taste); stir well. Cover and transfer to the oven for 20
minutes.

Remove from the oven and stir. Add the chicken, broccoli
and cheese; stir to coat until the cheese has melted.
Smooth into an even layer.

Combine the bread crumbs and the remaining 2 tablespoons
olive oil and sprinkle over top, along with the
Parmesan. Return to the oven to bake until rice is
tender and the top is golden brown and bubbly, 20
minutes more.

Broil on low for 2 to 5 minutes for extra browning. Cool
for 5 minutes before serving.

By: Sarah Copeland

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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