Cheesy Broccoli Chicken and Rice Casserole

About This Recipe

A one pan meal with roasted broccoli, ranch seasoned ground chicken and rice, and cheddar cheese.

Ingredients

• 1 1/2 Tablespoon Olive Oil (divided)
• 12 oz Broccoli Florets (cut into small bite-size pieces)
• Pinch of Salt and Pepper
• 1 pound Ground Chicken
• 2 Tablespoons Ranch Seasoning*
• 1 cup 180g Short Grain Rice, rinsed
• 2 1/2 cups Low Sodium Chicken Broth or Water
• 4 oz Extra Sharp Cheddar (freshly grated)

Instructions

1. Heat a large skillet over medium heat with 1 tablespoon olive oil. Once hot, add the broccoli and cook for 3-4 minutes, stirring halfway through, until the broccoli begins to char around the edges and is a dark green color. Transfer to a bowl and season with a pinch of kosher salt and black pepper. Set aside.
2. Add the remaining olive oil to the skillet, followed by the ground chicken. Cook for 3-4 minutes to brown one side of the chicken before breaking apart and fully cooking.
3. Add the ranch seasoning and rice to the ground chicken. Stir everything together and cook for 30-60 seconds to lightly toast the rice before adding 1/2 cup of chicken broth to deglaze the pan.
4. Add the remaining broth and bring to a boil before covering and reducing to a simmer over low heat. Cook for 12-15 minutes until the rice is cooked and has absorbed all the liquid. Stir around the 8- minute mark to prevent sticking to the pan.
5. Once the rice is cooked, turn off the heat and add half the cheese. Stir to melt the cheese before folding in the broccoli. Add the remaining cheese on top and cover for a few minutes to melt the cheese.
6. Garnish with black pepper, chile flakes, and parmesan, if desired.