Pan Broccoli Rice and Chicken
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Pan Broccoli Rice and Chicken

Author: Jennifer

Ingredients

  • 5 Tbsp. Butter
  • 8 oz. White Mushrooms Sliced
  • 1 lb. Chicken Breast cut into ½ inch cubes
  • 4 Tbsp. Flour
  • 2 Cups Milk
  • 1 teas. Oregano
  • 1 teas. Thyme
  • 1 teas. Sage
  • 1 teas. Salt
  • 1 teas. Black Pepper
  • 3 Cups Frozen Broccoli Florets
  • 2 Cups Instant Rice
  • 2 Cups Chicken Stock or Broth
  • 1 Cup Colby Jack Cheese shredded

Instructions

  • In a large nonstick pan over medium heat melt ½ Tbsp. of Butter and Brown 4 oz. of Mushrooms, 6-8
  • minutes. Remove from pan and set aside.
  • Repeat with an additional ½ Tbsp. of Butter and remaining Mushrooms, setting aside with first batch.
  • Add the Chicken to the pan and cook stirring occasionally just until there is no pink visible on the outside
  • of the Chicken cubes. Remove from the pan and set aside with the Mushrooms.
  • Lower the heat to low and melt 4 Tbsp. of butter. Sprinkle with the 4 Tbsp. of Flour stirring constantly
  • for 2 minutes.
  • Slowly Whisk in the Milk. Increase heat to medium and bring to a simmer, continue whisking and add
  • the Oregano, Thyme, Sage, Salt and Pepper. Cook until thickened.
  • Add the Broccoli, Mushrooms and Chicken stirring to coat and return to a simmer.
  • Add the Rice and Chicken Stock, stir to combine, return to simmer, cover and cook until rice is tender,
  • -12 minutes. Remove from heat.
  • Sprinkle the top with Colby Jack and cover until the cheese is melted.
  • Serve hot.