Cheesy Chicken Broccoli & Rice Casserole

A quick and easy weekday meal is featured in this Chef Fo episode as Cheesy Chicken Broccoli Rice Casserole takes Center stage. It features key ingredients that stand out on their own but when combined they transform into a tasty, flavorful, and savory combination the whole family will enjoy. Thinly cut boneless skinless chicken breasts are pan seared in a skillet and diced while garlic an onions are sauteed in extra virgin olive oil. Chicken broth and long grain rice is then added and simmered for 15 mins. Afterward cream of chicken soup, diced chicken, broccoli, and a cheddar cheese blend is mixed in and simmered for 5 more minutes. Lastly, the dish is topped with cheese and after melting it parsley is sprinkled over top. Enjoy this simple one pot classic

[Music] always make sure to clean the kitchen before you go to cooking and wash them dishes. Get that nast out of there. Bite for you, Chef F. You want to get you some thin slice chicken breast or slice some thin yourself? Got some sharp Vermont cheddar and mild cheddar cheddar blend from Wallace World. Minced garlic. Got me some chicken broth. I got a familyized can of condensed cream of chicken soup. You only going to need about half of it. Garlic and herb seasoning. Salt-free prime black pepper. Salt. Going to need just some extra virgin olive oil. And lastly, you’re going to need you some long grain parbo rise. Now, let’s get started. This chef folk cheesy chicken broccoli and rise casserole. You’re also going to need your onion broccoli cuts or fuettes. I like cuts cuz I like stalks too. Yes. Yes. Yes. Now, let us get started. Now, you want to put your chicken breasts after you done wash and clean them in the bowl and drop down with a tablespoon of extra virgin olive oil and a tablespoon each of salt, pepper, and that salt-free garlic and herb seasoning. Get that all mixed in. Get your hands dirty. Don’t be afraid to get your hands dirty. If you’re a real cook, you ain’t afraid to get your hands dirty. Or get you some gloves. Nitrree black clovers. Yes. Yes. Yes. You want to dash up a little bit of onion. Just something light. A/4 cup half a cup of diced onion. You don’t need no whole bunch unless you like a whole bunch. It’s up to you. But old chef folk got about 1/4 cup of onions. And I put about 2 tablespoon of that extra virgin olive oil in a skillet and let it go. It heat up once it heat up. And I went to dropping down in there with our boneless, skinless, thinless sliced chicken breast. Mhm. Sure did. As you can see here, them things have some size to them, too. Drop down in there with one of them. Then we’ll come behind that with a nut. I had to do this in two batches. And you want to let it cook for a few minutes on each side till you can get a little act right when you try to pull it up. If it’s stuck too bad, that mean it ain’t ready. As you can see here, we’re flipping. We done been going a few minutes. That’s it. It ain’t no need to keep showing you that. Once that’s done, you take them out and move to the side and let them cool. You don’t want to cut them right right away and draining out your moist. A lot of times that’s what happen. Just take them out and put them to the side on a plate and let them cool off for a few minutes. By the time both batches get done, you’ll be about ready to go. And get your knife or whatever and cube them. Look at here. That’s our second batch right here. As you can see, now we done with those. Now, you want to try to avoid getting this here stuck on the bottom of the pad, but if you do, it’s just flavor. Old Chef F got kind of caught up, but that’s flavor. So, I drop down in there two tablespoons of that minced garlic and that 1/4 cup that diced onion, you know, and I put a little dabble, a little dazzle, a little drizzle extra virgin olive oil just to go to sauté in that. And you want to sauté it for a few minutes. You don’t want to burn your garlic. And once you s not even for a few minutes, probably about 30 seconds, 40 seconds till you go to smelling that garlic. There you drop down in there with two cups of that chicken stock or chicken broth. Yes. Yes. Yes. You only need about two cup. That’s all it is. Mhm. And once you put that over the top of there, the goal is to bring this here to a boil. But along the way, we got a few more ingredients to add. So, we drop down in there the two cups of wash rice, long grain down in there. And you want to stir that into the chicken broth. Well, as you can see, that broth is dark in color from us scraping up some of that flavor, that fawn that was on the bottom of the skillet. You want to add your 10 oz of your cream of chicken. That means one can. Old Chef for added more than that cuz I got a lot of chicken. Yes, she is. She is. But you want your 10 oz. You want your 1 and 12 to 2 lbs of thin cut chicken breast. 10 oz of cream of chicken soup. Drop down in there and go to stirring it. And then you add your cube chicken back to the mix and finish stirring and incorporating that into there like so. And once again, this is Chef Faux Creamy, cheesy chicken rice and broccoli casserole. Chicken and broccoli casserole. Whatever you want to call it. Yes. Yes. Yes. A nice, good, easy, delicious meal. Keeping with our one pot tradition. We all about one pot, easy to make meals that anybody can pull off. Uh-huh. Added a half a cup of water to there. We ready to roll. And once it come up to a boil, reduce the heat and bring it to a simmer. Then after you bring that to a simmer, just like this here, you want to put your top on there and cover it and let that thing roll for about 15 minutes till the rise go to getting tender. So, we’re about there right now. You see the r about done. I dropped down in there with a cup of our broccoli cuts. The recipe calls for two, but I didn’t want two in mine. So, Chef F drop down in there with one cup of broccoli cuts. Yes. Yes. Yes. And you want to get them all incorporated and add a cup of your cheese blend, which is for my sharp and mild cheddar cheeses mix. Got it from W’s World. So you want to stir that in and get that all well incorporated so them flavors can melt and mesh together like this here. And then once you get your cheese mixed in with your broccoli cuts, your raw pretty much done, you know, we just waiting for the last little bit of liquid to fully absorb. You going to put your top back on the pot and just let it roll for five more minutes. And believe it or not, we about done. Ain’t but one more step and that there is drop down in there with the rest of your cheese. Mhm. And this cheese here going to soak up that remaining liquid that’s on the top of that pot. Look at this here. Look at this here. Cheesy chicken and broccoli and rise casserole. After you drop down in there with the remainder of your cheese, you want to cover up your pot and sit it to the side. Take it right off that eye. Take it off that heat. It’s going to melt on its own. And this how it’s going to look like this here. Now, some people might want a little color on there. If you want to just put your oven on broil and about 4 500 and put it in the oven uh for probably about 5 minutes and get you a little color on there. those chef like his like this. Last thing you want to do is garnish this here with a little bit of chopped parsley, fresh parsley, whatever you got. Yeah, she is. Yeah. Some people may even like green onion. It’s up to you. But old Chef F use him some d parsley, chopped parsley. Like so. And that is it. Now we is ready to plate up here after this here. Look at this here, man. Look at this here. Look at this here. It done got some color on its own naturally. Didn’t even have to put it in the oven. Look at this here. We’re done, baby. Got us a nice flavorful meaty casserole. Mhm. That cream of chicken and that cheese is the star of the show. All of it is. This is a meal with key players that stand out in all ways. from them broccoli cuts and the stalks that’s sitting there. The fuettes, the taste of that broccoli and that chicken seasoned to perfection and cube and that cheese and that cream of chicken. Baby, y’all got to get your own. You ain’t get nothing to eat. [Music]