Recipe of the Week: Weeknight Chicken, Broccoli, and Rice Casserole


  • 2 (3 1/2-ounce) bags boil-in-bag brown rice
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped (about 1 cup)
  • 8 ounces presliced button mushrooms
  • 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1 (12-ounce) bag microwave-in-bag fresh broccoli florets
  • 1 1/2 cups 1% low-fat milk
  • 3 tablespoons all-purpose flour
  • 3 ounces sharp cheddar cheese, shredded (about 3/4 cup)


Preheat broiler to high. Cook rice according to package directions; drain.

While rice cooks, heat a large 12-inch ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, mushrooms, and chicken; sprinkle with 1/4 teaspoon salt and pepper. Sauté 6 minutes or until chicken and onion are done.

Cook broccoli in microwave according to package directions for 3 minutes. Open package to release steam.

Combine milk and flour, stirring with a whisk or fork until smooth.

Stir milk mixture into chicken mixture in skillet.

Cook 2 minutes or until bubbly and thick, stirring frequently.

Stir in remaining 1/2 teaspoon salt, rice, and broccoli. Sprinkle with cheese.

Broil 1 minute or until cheese melts and just begins to brown.

Substitutions: Not a fan of broccoli? Try cauliflower, spinach, green peas, carrots, or green beans instead. In place of rice, use 3 cups cooked quinoa (1 cup uncooked). You can even use ground beef instead of chicken.