Rating: 3.5 stars
13 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

This healthy whole-grain spin on a comfort food classic is indulgent, creamy, and a guaranteed family-pleaser. Cost for 4: $10.31

Ann Taylor Pittman
Recipe by Cooking Light March 2015

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Read the full recipe after the video.

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 2 cups)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • Riff: Try ground beef in place of the chicken.

  • Riff: Not a fan of broccoli? Try cauliflower, spinach, green peas, carrots, or green beans instead.

  • Riff: In place of rice, use 3 cups cooked quinoa (1 cup uncooked).

Nutrition Facts

462 calories; fat 15.8g; saturated fat 6.2g; mono fat 5.6g; poly fat 1.4g; protein 29g; carbohydrates 55g; fiber 6g; cholesterol 81mg; iron 2mg; sodium 692mg; calcium 321mg.
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