One Pan Broccoli Rice and Chicken

• Meat

  • 1 lb Chicken breast

• Produce

  • 3 cups Broccoli florets, frozen
  • 8 oz Mushrooms, white
  • 1 Teas oregano
  • 1 Teas. sage
  • 1 Teas thyme

• Canned Goods

  • 2 cups Chicken stock or broth

• Pasta & Grains

  • 2 cups Rice, instant

• Baking & Spices

  • 4 tbsp Flour
  • 1 Teas. black pepper
  • 1 Teas. salt

• Dairy

  • 5 tbsp Butter
  • 1 cup Colby jack cheese
  • 2 cups Milk

Found on isavea2z.com

Description

Ingredients

• 5 Tbsp. Butter
• 8 oz. White Mushrooms, Sliced
• 1 lb. Chicken Breast, cut into ½ inch cubes
• 4 Tbsp. Flour
• 2 Cups Milk
• 1 teas. Oregano
• 1 teas. Thyme
• 1 teas. Sage
• 1 teas. Salt
• 1 teas. Black Pepper
• 3 Cups Frozen Broccoli Florets
• 2 Cups Instant Rice
• 2 Cups Chicken Stock or Broth
• 1 Cup Colby Jack Cheese, shredded

Directions

• In a large nonstick pan over medium heat melt ½ Tbsp. of Butter and Brown 4 oz. of Mushrooms, 6-8 minutes.
• Remove from pan and set aside.
• Repeat with an additional ½ Tbsp. of Butter and remaining Mushrooms, setting aside with first batch.
• Add the Chicken to the pan and cook stirring occasionally just until there is no pink visible on the outside of the Chicken cubes.
• Remove from the pan and set aside with the Mushrooms.
• Lower the heat to low and melt 4 Tbsp. of butter.
• Sprinkle with the 4 Tbsp. of Flour stirring constantly for 2 minutes.
• Slowly Whisk in the Milk. Increase heat to medium and bring to a simmer, continue whisking and add the Oregano, Thyme, Sage, Salt and Pepper.
• Cook until thickened.
• Add the Broccoli, Mushrooms and Chicken stirring to coat and return to a simmer.
• Add the Rice and Chicken Stock, stir to combine, return to simmer, cover and cook until rice is tender, -12 minutes.
• Remove from heat.
• Sprinkle the top with Colby Jack and cover until the cheese is melted.
• Serve hot.