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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is the ultimate comfort food. It still has all its cheesy, creamy goodness–but without any of the guilt. Ingredients:
4 cups broccoli florets, cut into (1-inch) pieces |
6 tablespoons all-purpose flour |
1 1/2 cups fat-free, lower-sodium chicken broth |
2 tablespoons unsalted butter |
2 ounces grated fresh parmesan cheese (about 1/2 cup) |
1/3 cup half-and-half |
2 tablespoons dry sherry |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
4 ounces shredded reduced-fat sharp cheddar cheese, divided (about 1 cup) |
4 cups cooked long-grain brown rice |
2 cups chopped cooked chicken breast |
cooking spray |
1/2 cup slivered almonds, toasted |
Directions:
1. Preheat oven to 375°.
2. Cook broccoli in boiling water to cover 5 minutes; drain.
3. While broccoli cooks, place flour in a Dutch oven or large saucepan. Gradually add broth, stirring with a whisk until blended. Bring to a boil, stirring with a whisk; reduce heat to medium, and cook 5 minutes or until mixture thickens. Add butter, stirring with a whisk until melted. Add Parmesan cheese, next 4 ingredients (through pepper), and 1/2 cup cheddar cheese, stirring until cheeses melt. Stir in broccoli, rice, and chicken.
4. Spoon rice mixture into a 9-inch square glass or ceramic baking dish coated with cooking spray. Top with remaining cheddar cheese, and sprinkle with almonds. Cover and bake at 375° for 20 minutes. Uncover and bake 15 additional minutes or until bubbly and top is browned.
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