Buffalo Ranch Chicken-Broccoli Casserole
Oct 10, 2023 18:34:20 GMT -5
Post by Honoria on Oct 10, 2023 18:34:20 GMT -5
Buffalo Ranch Chicken-Broccoli Casserole
Ingredients
⅓ cup all-purpose flour
4 cups 2% reduced-fat milk, divided
2 (8.8-oz.) pkg. precooked microwavable brown rice
3 cups fresh broccoli florets
1 cup finely chopped carrots
3 cups shredded cooked chicken (from 1 large rotisserie chicken)
6 ounces reduced-fat extra-sharp Cheddar cheese, shredded (1½ cups)
2 tablespoons Buffalo-style hot sauce (such as Frank's RedHot), plus more for topping
2 tablespoons chopped fresh dill, divided
¾ teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon black pepper
½ cup whole wheat panko breadcrumbs
1 tablespoon canola oil
Directions
Preheat oven to 400°F with rack 6 inches from heat source. Whisk together flour and 1 cup of the milk in a small bowl until smooth.
Bring remaining 3 cups milk to a boil in a large broiler-safe skillet over medium-high, stirring often. Reduce heat to medium, and gradually whisk in flour mixture until smooth. Return to a boil over medium-high. Boil, stirring constantly, until thickened, 2 to 3 minutes.
Stir rice, broccoli, and carrots into milk mixture until combined. Cook over medium-high, stirring occasionally, until broccoli is bright green, about 2 minutes.
Add chicken, Cheddar, hot sauce, 1 Tbsp. fresh dill, garlic powder, salt, and pepper to rice mixture; stir until cheese is melted. Remove from heat. Stir together panko and oil in a small bowl; sprinkle evenly over chicken mixture.
Bake in preheated oven until casserole is bubbly, about 15 minutes. Increase oven temperature to broil (do not remove skillet from oven). Broil until top is golden brown, 1 to 2 minutes. Remove from oven, and let cool 5 minutes. Sprinkle with 1 Tbsp. fresh dill, and top with additional hot sauce.
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Ingredients
⅓ cup all-purpose flour
4 cups 2% reduced-fat milk, divided
2 (8.8-oz.) pkg. precooked microwavable brown rice
3 cups fresh broccoli florets
1 cup finely chopped carrots
3 cups shredded cooked chicken (from 1 large rotisserie chicken)
6 ounces reduced-fat extra-sharp Cheddar cheese, shredded (1½ cups)
2 tablespoons Buffalo-style hot sauce (such as Frank's RedHot), plus more for topping
2 tablespoons chopped fresh dill, divided
¾ teaspoon garlic powder
¾ teaspoon kosher salt
½ teaspoon black pepper
½ cup whole wheat panko breadcrumbs
1 tablespoon canola oil
Directions
Preheat oven to 400°F with rack 6 inches from heat source. Whisk together flour and 1 cup of the milk in a small bowl until smooth.
Bring remaining 3 cups milk to a boil in a large broiler-safe skillet over medium-high, stirring often. Reduce heat to medium, and gradually whisk in flour mixture until smooth. Return to a boil over medium-high. Boil, stirring constantly, until thickened, 2 to 3 minutes.
Stir rice, broccoli, and carrots into milk mixture until combined. Cook over medium-high, stirring occasionally, until broccoli is bright green, about 2 minutes.
Add chicken, Cheddar, hot sauce, 1 Tbsp. fresh dill, garlic powder, salt, and pepper to rice mixture; stir until cheese is melted. Remove from heat. Stir together panko and oil in a small bowl; sprinkle evenly over chicken mixture.
Bake in preheated oven until casserole is bubbly, about 15 minutes. Increase oven temperature to broil (do not remove skillet from oven). Broil until top is golden brown, 1 to 2 minutes. Remove from oven, and let cool 5 minutes. Sprinkle with 1 Tbsp. fresh dill, and top with additional hot sauce.
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