Chicken-Broccoli Bake
- 16 oz. chicken broth
- 1 1/3 C brown rice
- 20 oz (or more) frozen chopped broccoli
- 6 T butter (or coconut oil)
- 6 T flour
- 2 t salt
- pinch of pepper
- 4 C milk
- 3 C cooked chicken, chopped
- Swiss cheese, sliced
In small saucepan, bring the chicken broth and brown rice to boiling. Simmer, uncovered, 25 minutes. Remove from heat; let stand, covered, 10 minutes. Cook broccoli and drain. Melt butter in large pot; stir in flour, salt, and pepper. Add milk. Over medium-high heat, cook and stir till bubbly. Remove from heat. Stir in chicken, rice, and broccoli. Bake in a 13 x 9″ baking pan for 35 minutes at 350 degrees, topping with Swiss cheese for the last 10 minutes.
12 servings
Tags: chicken, tomato-free