Whip up this healthy and delicious meal for a quick and easy weeknight dinner!
Pre-heat over to 350 degrees Fahrenheit.
Begin by preparing a 9x13 pan. Coat with cooking spray or a thin coat of butter or oil.
Trim excess fat from chicken thighs, then toss the thighs in 2 tbsp of flour and sprinkle each side with salt and pepper. Heat a skillet on medium-high heat. Add the oil and then add the chicken thighs. Brown each side for about 3 minutes, then remove from heat and set aside.
Meanwhile, heat a large pot on medium heat. Add the butter, onions, and garlic and cook until the onions are just beginning to soften. Add the chicken broth, milk, paprika, and dried mustard and heat to a simmer. Slowly whish in 2 cups of the shredded cheese (reserving remaining 1/2 cup for later). Continue to heat and whisk until cheese is melted and sauce is smooth.
Spread the uncooked rice on the bottom of the prepared 9x13 pan. Gently pour the sauce over the top. Next, add the broccoli florets and then add the chicken thighs in an even layer.
Cover the pan tightly with foil and place in center rack of the oven. Cook for 45 minutes, then remove from oven, remove foil, and sprinkle the reserved 1/2 cup of cheese on top. Set oven to broil and return the pan to the oven. Cook another 5-10 minutes until the cheese is bubbling and excess liquid has evaporated.
Sprinkle with chopped parsley and serve.
Cheesy Chicken and Rice Casserole Recipe https://www.mynourishedhome.com/chicken-and-rice-casserole/ July 29, 2019