Ingredients
- 1 cup panko breadcrumbs
- 2 cups extra-sharp Cheddar cheese, grated (8 ounces)
- 2 cups homemade chicken stock or canned reduced-fat low-sodium chicken broth
- 2 cups 2-percent or dairy
- 1 bay leaf, preferably fresh
- 1 thyme sprig
- 4 tablespoons (1/2 stick) unsalted butter
- 1 onion, chopped
- 1 stalk celery, diced
- 8 ounces sliced cremini mushrooms
- Coarse kosher salt and freshly ground pepper
- 2 cloves garlic clove, chopped
- 1/4 cup all-purpose flour
- 2 cups lengthy-grain grain
- 3/4 cup sour cream
- Pinch of red pepper cayenne
- 1/4 teaspoon freshly grated nutmeg
- 3 boneless skinless chicken breasts, halved, or 6 boneless skinless thighs (about 1 1/2 pounds)
- 1 pound broccoli crown, chopped into small florets
Directions
Heat the oven to 350 levels F. Combine the panko and 1 / 2 of the cheese. Put aside.
Heat the stock, milk, bay leaf and thyme inside a medium saucepan over medium-low heat until steaming. Keep warm when you prepare the vegetables. (You are able to skip infusing the liquid using the herbs if you want, however it needs to be warmed therefore it does not make lumpy gravy whenever you combine it with the flour.)
Heat the butter inside a large ovenproof and flame-proof casserole or skillet over medium heat. Add some onion and celery. Prepare before the onion is soft and translucent, three to five minutes. Add some mushrooms and season with pepper and salt prepare until tender, stirring from time to time, three to five minutes. Add some garlic clove and prepare until aromatic, 45 to a minute. Add some flour and stir to mix. (The mix is going to be dry.)
Take away the bay leaf and thyme in the stock mixture. Whisk the stock in to the flour and vegetables. Add some remaining cup of cheese and stir until smooth. Add some grain and stir to mix. Add some sour cream. cayenne and nutmeg stir until smooth. Put the 6 bits of chicken within the casserole and snuggle them in to the grain. Cover having a tight-fitting lid and transfer towards the oven. Bake before the grain is tender and also the liquid continues to be absorbed, about 40 minutes.
Meanwhile, put the broccoli inside a microwave-safe bowl with 1/4 cup water. Cover and microwave before the broccoli is simply tender and vibrant eco-friendly, a couple of minutes, with respect to the strength of the microwave. Drain the broccoli and warm.
When the grain is tender and also the liquid continues to be absorbed, take away the casserole in the oven and stir within the broccoli. (It's easiest should you transfer the chicken to some plate first, then stir within the broccoli, then pop the chicken back on the top.) Smooth the very best and sprinkle using the reserved panko-cheese mixture. Go back to the oven and bake before the topping is golden brown, about fifteen minutes longer. Put the casserole on the rack to awesome slightly before serving.
Recipe thanks to Virginia Willis
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