Creamy Lemon Chicken, Broccoli and Rice Casserole

🧂 Ingredients

• 1 Tbsp olive oil
• 3 cloves garlic

  minced
• 1 3/4 cup low sodium chicken broth
• 1/2 cup heavy cream
• Juice of 1 lemon
• 1 tsp fresh thyme

  or rosemary
• 1/2 tsp red pepper flakes

  or more if you prefer
• Salt and pepper

  to taste
• 1 cup grated Parmesan cheese

  divided
• 3/4 cup uncooked long grain white rice

  not instant rice!
• 2 cups broccoli florets
• 1 lb boneless skinless chicken breasts

  cut into 1 1/2-inch pieces
• 1/3 cup breadcrumbs

Instructions

• 1 Preheat oven to 375 degrees F.
• 2 In a large skillet on medium heat, drizzle olive oil and sauté the garlic for 1
  minute until fragrant. Add chicken broth, heavy cream, lemon juice, fresh herbs,
  red pepper flakes and salt/pepper and bring to a simmer. Mix in a 1/2 cup of
  Parmesan cheese and remove from heat.
• 3 In a large 9×13 casserole dish sprayed with cooking spray, combine broccoli,
  rice and chicken (I would also season the chicken with additional salt and
  pepper) and pour sauce over top making sure everything is coated. Top with
  breadcrumbs and remaining Parmesan cheese.
• 4 Tightly cover the casserole with foil and bake for 35 minutes then remove the
  foil and bake an additional 10 minutes uncovered until chicken is cooked through
  and the rice has absorbed all the liquid.
• 5 Remove from the oven and let the dish sit for 5 minutes before serving. Enjoy!

Nutrition Info