= Chicken Broccoli Rice Casserole = * '''Serves:''' 8 * [[http://iowagirleats.com/2013/10/02/skinny-cheesy-chicken-and-broccoli-rice-casserole/|Source]] == Ingredients == * 2 cups long grain brown rice * 4 cups broccoli florets * 4 cups water * 4 chicken boullion cubes * 1 teaspoon extra virgin olive oil * 1lb chicken breasts, chopped into bite size pieces * salt, pepper, garlic powder * 5 teaspoons flour * 2 cups milk, divided * 1/3 cup light sour cream * 8oz shredded cheddar cheese, divided * 1 teaspoon salt * 2 teaspoons Poultry Seasoning OR * 1/4 teaspoon pepper * 1/4 teaspoon garlic powder * 1/4 teaspoon cayenne pepper == Instructions == 1. Bring chicken broth to a boil in a large pot then add rice. Cover then turn heat down to medium-low. 2. When rice has 5 minutes left to cook steam broccoli and green onions. 3. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, and garlic powder, and then saute until no longer pink. Remove to a plate and set aside then very carefully wipe out skillet with a dry paper towel. 4. Turn heat down to medium then whisk together flour and 1/2 cup milk in a small bowl. Pour mixture into skillet then add remaining 1-1/2 cups milk. Cook mixture, stirring constantly, until thickened, 7-10 minutes. Remove skillet from heat then add 3/4 of the shredded cheese, sour cream, salt, pepper, and garlic powder, and stir until smooth. 5. Preheat broiler. Combine cooked rice and broccoli mixture with cheese sauce then scoop mixture into a nonstick sprayed 9×13 baking dish and top with remaining cheese. Broil until cheese is melted then let casserole rest for 5 minutes before serving. ||||<#cccccc>'''Nutritional Facts''' || ||'''Calories''' ||408 cal || ||'''Fat''' ||17.3 g || ||'''Saturated Fat''' ||9.5 g || ||'''Cholestorol''' ||94.4 mg || ||'''Sodium''' ||370 mg || ||'''Carbohydrates''' ||32.6 g || ||'''Sugars''' ||4.2 g || ||'''Fiber''' ||6.4 g || ||'''Protein''' ||33.2 g || ---- CategoryRecipesDinner