Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

This is the ultimate comfort food. It still has all its cheesy, creamy goodness–but without any of the guilt.

Amanda Haas
Recipe by Oxmoor House September 2012

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Oxmoor House

Recipe Summary

hands-on:
15 mins
total:
55 mins
Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Cook broccoli in boiling water to cover 5 minutes; drain.

  • While broccoli cooks, place flour in a Dutch oven or large saucepan. Gradually add broth, stirring with a whisk until blended. Bring to a boil, stirring with a whisk; reduce heat to medium, and cook 5 minutes or until mixture thickens. Add butter, stirring with a whisk until melted. Add Parmesan cheese, next 4 ingredients (through pepper), and 1/2 cup cheddar cheese, stirring until cheeses melt. Stir in broccoli, rice, and chicken.

  • Spoon rice mixture into a 9-inch square glass or ceramic baking dish coated with cooking spray. Top with remaining cheddar cheese, and sprinkle with almonds. Cover and bake at 375° for 20 minutes. Uncover and bake 15 additional minutes or until bubbly and top is browned.

Source

Cooking Light Real Family Food

Nutrition Facts

458 calories; calories from fat 0%; fat 19g; saturated fat 8g; mono fat 5.8g; poly fat 2.3g; protein 29.9g; carbohydrates 41.9g; fiber 5.1g; cholesterol 74mg; iron 2.2mg; sodium 588mg; calcium 424mg.
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