This Birds Eye cheesy chicken and rice recipe is a one pan meal that your kids will devour, the perfect family meal! Chicken, rice and broccoli coated in creamy cheese sauce — what’s not to love?
COOK TIME
Total 45 Min(s) | Prep 20 Min(s) | Cook 25 Min(s) | 8 servings
INGREDIENTS
- 1 bag (10 oz each) Birds Eye® Steamfresh Broccoli Cuts
- PAM® Original No-Stick Cooking Spray
- 1 pound boneless skinless chicken breasts, cut in bite sized pieces
- 2 tablespoons unsalted butter
- 1/2 cup chopped yellow onion
- 1/2 cup chopped fresh button mushrooms
- 2 tablespoons all-purpose flour
- 1-1/2 cups reduced fat (2%) milk
- 1 cup chicken broth
- 2 bags (10 oz each) Birds Eye® Steamfresh Long Grain White Rice or Whole
- 2 cups shredded Cheddar cheese, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
DIRECTIONS
- Microwave broccoli according to package directions. Preheat oven to 350°F. Spray large oven-safe skillet with cooking spray and heat over medium-high heat.
- Cook chicken in skillet until browned on all sides, about 8 minutes, stirring occasionally. Remove chicken to a plate. Melt butter in skillet. Add onion and mushrooms to skillet and cook until onion is softened, about 3 minutes.
- Sprinkle vegetables with flour and cook 1 minute, stirring constantly. Stir in milk and chicken broth; bring to a boil and cook until thickened, about 3 minutes.
- Stir in 1 cup cheese, salt, and pepper. Pour in frozen rice, cooked broccoli, and chicken and stir until well blended. Top with remaining 1 cup cheese. Bake cheesy chicken and rice 20 to 25 minutes, until bubbling and serve.
