One-Pan Creamy Chicken And Rice Bake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 190°C (375°F).

   Ca. 5 min.

   Kokkens note: Ensure your oven rack is in the middle position for even baking.

2. 2

   In a large, oven-safe skillet or Dutch oven, melt the butter over medium heat.

   Ca. 2 min.

   Kokkens note: If you don't have an oven-safe skillet, you can do these steps in a regular pan and transfer to a 9x13 inch baking dish before baking.

3. 3

   Add the chopped onion and cook for 3-4 minutes until it begins to soften.

   Ca. 4 min.

4. 4

   Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Don't overcrowd the pan; let the mushrooms get some nice color for better flavor.

5. 5

   Stir in the minced garlic and cook for 30 seconds until fragrant.

   Ca. 1 min.

6. 6

   Sprinkle the flour over the vegetables and stir continuously for one minute to cook off the raw taste.

   Ca. 1 min.

7. 7

   Gradually whisk in the chicken broth until smooth, then whisk in the milk.

   Ca. 2 min.

   Kokkens note: Whisking while pouring prevents lumps from forming in your sauce.

8. 8

   Stir in the soy sauce, salt, and black pepper, then bring the sauce to a gentle simmer until it thickens slightly.

   Ca. 3 min.

9. 9

   Remove the skillet from the heat. Stir in the uncooked rice, broccoli florets, and the prepared chicken pieces until everything is evenly combined.

   Ca. 2 min.

   Kokkens note: Make sure the rice is fully submerged in the liquid to ensure it cooks evenly.

10. 10

    Sprinkle the shredded cheddar cheese evenly over the top of the mixture.

    Ca. 1 min.

11. 11

    Cover the skillet with a tight-fitting lid or aluminum foil and bake for 45 minutes.

    Ca. 45 min.

    Kokkens note: The dish is done when the rice is tender, the liquid is mostly absorbed, and the chicken is cooked through.

12. 12

    Remove from the oven and let it rest, still covered, for 5 minutes before serving.

    Ca. 5 min.

    Kokkens note: Resting allows the last bit of liquid to be absorbed and makes the casserole easier to serve.