Main Dishes

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/

Summer Vegetable White Pizza

Trying to incorporate more vegetables into your meals? Add them to pizza! This white pizza is loaded with squash, tomatoes, and fresh basil and topped with a mix of mozzarella and creamy garlic and herb cheese. I like making my own dough, but store-bought will work just fine, too. And if you don’t have a grill, make the pizza in your oven. Read my directions here.

Grilled Summer Vegetable White Pizza
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For the Pizza Dough
  1. 2 1/4 teaspoons (.25 ounce) active dry yeast
  2. 1 teaspoon white sugar
  3. 1 cup warm water (110 degrees F)
  4. 2 1/2 cups bread flour
  5. 2 tablespoons olive oil
  6. 1 teaspoon salt
For the Toppings
  1. 2 tablespoons extra virgin olive oil
  2. 1 cup very thinly sliced zucchini
  3. 1 cup very thinly sliced yellow squash
  4. 1 plum tomato thinly sliced
  5. 1/2 cup thinly sliced red onion
  6. 2 cloves garlic, minced
  7. 8 oz. grated mozzarella cheese
  8. 2 oz. garlic and herb soft, spreadable cheese
  9. 2 tablespoons chopped fresh basil
  10. 1/2 teaspoon dried oregano
  11. 1/4 teaspoon kosher salt
  12. Red pepper flakes, to taste
For the Dough
  1. In a medium bowl, dissolve the yeast and sugar in warm water. Let stand until frothy, about 10 minutes.
  2. Stir in flour, salt, and oil. Kneed until smooth.
  3. Turn dough out onto a lightly floured surface and cover with a damp towel. Let rest for 15 minutes.
  4. With a floured rolling pin, roll out dough to desired thickness.
  5. Transfer to a well-greased pizza pan.
For Assembling
  1. Brush rolled-out dough with olive oil.
  2. Place slices of tomatoes evenly on the crust, and sprinkle with minced garlic, dried oregano, and chopped basil.
  3. Sprinkle with mozzarella cheese.
  4. Place slices of zucchini, yellow squash, and red onion evenly on top of the cheese.
  5. Season with kosher salt and red pepper flakes.
  6. Add small spoonfuls of garlic herb cheese evenly on pizza.
For Grilling
  1. Turn on all burners of the grill, and preheat to 450-500 degrees for at least 5 minutes.
  2. Spray or brush the grill grates with cooking spray or oil.
  3. Place the pizza on the pan on the grill grates. Close the grill lid, and turn all burners down to low (to heat the top of the pizza) for about 5-8 minutes.
  4. After that amount of time, with a potholder, grab ahold of the pizza pan, and gently shake it to test whether the dough is loose from the pan. If it's not loose, close the lid of the grill and cook for an additional minute or so. If it's loose from the pan, gently slide the pizza off the pan and onto the grates of grill (you might need to gently slide a spatula under the crust).
  5. Turn all burners to medium heat, and close the lid. With a metal spatula, rotate pizza 45 degrees every 30-60 seconds, until the crust is evenly crisp.
  6. Slide pizza back onto pan, and cut and serve.
Adapted from Annie's Eats
Adapted from Annie's Eats
Seasoned to Impress https://seasonedtoimpress.com/

Barbecue Chicken Pizza

I make homemade pizza almost every Friday night, so when I want something other than basic tomato sauce and cheese, I default to this barbecue chicken pizza. Topped with homemade barbecue sauce, caramelized onions, shredded chicken, fresh herbs, and lots of cheese, it’s full of flavor and nothing like your basic pizza. If you’ve never made your own pizza dough, this recipe (Quick and Easy Pizza Crust) is perfect for newbies — and those short on time. Although it’s a yeast dough, it requires very little rise time. For years, I’ve made pizza dough that requires two-plus hours to rise, so I was skeptical of this recipe, but it is just as good!

Barbecue Chicken Pizza
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
For the dough
  1. 2 1/4 teaspoons (.25 ounce) active dry yeast
  2. 1 teaspoon white sugar
  3. 1 cup warm water (110 degrees F)
  4. 2 1/2 cups bread flour
  5. 2 tablespoons olive oil
  6. 1 teaspoon salt
For the Sauce
  1. 16 oz. no-salt-added tomato sauce
  2. 1/4 cup apple cider vinegar
  3. 2 tablespoon Worcestershire sauce
  4. 1/2 cup light brown sugar
  5. 1/8 cup molasses
  6. 1 teaspoon minced garlic
  7. 1 teaspoon kosher salt
  8. Several dashes of cayenne pepper (optional)
For the Caramelized Onions
  1. 1 tablespoon unsalted butter
  2. 1 tablespoon extra virgin olive oil
  3. 1 cup sliced yellow onion
For Assembling
  1. 1 tablespoon extra virgin olive oil
  2. 1 cup cooked chicken
  3. 3 cups cheese (2 cups mozzarella, 1 cup sharp cheddar)
  4. 1/2 teaspoon dried oregano
  5. 1 tablespoon fresh parsley, minced
Instructions
  1. Preheat oven to 450 F (if using a pizza stone, place it in the oven while preheating).
For the Dough
  1. In a medium bowl, dissolve the yeast and sugar in warm water. Let stand until frothy, about 10 minutes.
  2. Stir in flour, salt, and oil. Kneed until smooth.
  3. Turn dough out onto a lightly floured surface and cover with a damp towel. Let rest for 15 minutes.
  4. With a floured rolling pin, roll out dough to desired thickness.
  5. Transfer to a greased pizza pan or a pizza peel dusted with flour and cornmeal.
For the Sauce
  1. Combine sauce ingredients in a medium sauce pan, bring to a simmer, and cook for about 10 minutes until sauce slightly reduces and thickens (yields about 2 cups). Remove from heat, and let cool slightly.
For the Caramelized Onions
  1. Heat the butter and olive oil in a medium pan over medium heat.
  2. Add the sliced onion in an even layer, and cook, stirring occasionally, until golden brown in color, about 10 minutes. Remove from heat and cool slightly.
For Assembling
  1. Brush 1 tablespoon of olive oil along the outside edge of the pizza dough.
  2. Add the sauce, spreading evenly, allowing about an inch around the edge of the dough bare.
  3. Sprinkle with cheese, chicken, the caramelized onions, and herbs.
For cooking
  1. Transfer the pizza to the preheated oven (either on the pizza pan or slide from the pizza peel onto the pizza stone), and bake for about 10-12 minutes, until the crust is golden brown and the cheese is bubbly.
Seasoned to Impress https://seasonedtoimpress.com/