rice

Chicken, Broccoli, and Brown Rice Bake

Chicken and broccoli casserole — rice, creamy sauce, chicken, broccoli, cheese, croutons — has always been one of my favorites. The cream of chicken soup that’s used to make the sauce is not. So I’ve recreated the casserole from scratch, and I think it’s even better the the original. 

Chicken, Broccoli, and Brown Rice Bake
Serves 4
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Ingredients
  1. 3 tablespoons unsalted butter
  2. 1 cup finely diced onion
  3. 3 cloves minced garlic
  4. 2 cups milk
  5. 1 cup chicken broth
  6. 1 dried bay leaf
  7. 1/2 teaspoon dried thyme
  8. 1 teaspoon kosher salt
  9. 1/4 teaspoon ground black pepper
  10. 1 cup dry brown rice, cooked according to package directions
  11. 3 cups cooked chicken, shredded or chopped
  12. 3 cups frozen broccoli florets, cut into smaller pieces
  13. 1/2 cup Panko breadcrumbs
  14. 1/2 cup grated parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Melt butter in a medium sauce pan over medium heat. Add the onion, and cook until soft, about 5 minutes. Add the garlic and cook an additional 30 seconds.
  3. Stir in the flour and cook for about 1 minute, until lightly browned.
  4. Add the bay leaf, broth, and milk, and cook over medium to medium-high heat, stirring constantly until thickened, about 10 minutes.
  5. Remove the bay leaf. Stir in the dried thyme, salt, and pepper.
  6. Spray a 21/2 quart baking dish with cooking spray. Add the cooked rice and all but about 1 cup of the sauce. Stir to combine.
  7. Add an even layer of the broccoli, and then add the chicken evenly on top.
  8. Pour the remaining sauce over the top.
  9. In a small bowl, combine the Panko breadcrumbs and parmesan cheese. Sprinkle on top of casserole and spray lightly with cooking spray.
  10. Bake uncovered for 25 minutes, until bubbling and golden brown.
Seasoned to Impress https://seasonedtoimpress.com/

Cheese Steak Rice

I hate wasting any food, which means I often have to get creative with using leftovers. Hence, this creation. I had a small piece of steak left from last night, so I rummaged through the pantry and refrigerator, cooked some wild rice, sautéed some veggies with the leftover sliced steak and voila, a super delicious and easy way to make a small piece of steak go a long way. 

Cheese Steak Rice
Serves 2
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
Ingredients
  1. 1 cup uncooked wild rice
  2. 1 cup sliced onion
  3. 1 cup sliced bell pepper
  4. 1 1/2 cups sliced white mushrooms
  5. 1 teaspoon minced garlic
  6. 1 cup leftover steak, cut into small pieces
  7. 2 1/2 cups low-sodium beef broth
  8. 1 tablespoon unsalted butter
  9. 1 tablespoon extra virgin olive oil
  10. 2 teaspoons Worcestershire sauce
  11. 1 cup grated parmesan cheese
  12. Salt and black pepper
Instructions
  1. Add broth and rice to a medium sauce pan. Bring to a boil, cover, reduce to a simmer, and cook until tender and broth is absorbed, about 45 minutes.
  2. In a large skillet over medium heat, add the olive oil and butter. When the butter is melted, add the bell pepper, onion, and mushrooms and sauté until soft, about 10 minutes. Add the minced garlic and steak and sauté for about 2 minutes, until the steak is hot. Stir in the Worcestershire sauce.
  3. Add the cooked rice and parmesan cheese to the skillet and gently stir to combine.
  4. Season with salt and pepper.
Seasoned to Impress https://seasonedtoimpress.com/