rice milk for skin

ONE POT CHICKEN BROCCOLI RICE CASSEROLE

This one-pot chicken, broccoli, and rice casserole is a comforting and cheesy dinner packed with tender chicken, fresh broccoli, creamy rice, and plenty of melted cheese. You can sear chicken breasts for added flavor or save time by using shredded rotisserie chicken for a quick and easy meal.

INGREDIENTS

  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked long-grain white rice, rinsed
  • 2 1/2 cups low-sodium chicken broth
  • Salt and pepper, to taste
  • 4 cups fresh broccoli florets, tightly packed
  • 1 (10 oz.) can cream of chicken soup
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 2 cups shredded cheddar cheese, divided

INSTRUCTIONS

  • Cook the Chicken
    • Heat 1 tablespoon of butter in a large skillet over medium-high heat.
    • Sear the chicken pieces until fully cooked, about 5 minutes.
    • Transfer to a plate and set aside.
  • Sauté Aromatics
    • In the same skillet, melt the remaining butter and add olive oil.
    • Sauté the diced onion until softened, about 2 minutes.
    • Add garlic and cook for another 30 seconds.
  • Prepare the Rice
    • Stir in the rinsed rice, ensuring it’s well-coated in the butter and oil.
    • Pour in the chicken broth, season with pepper, and stir.
    • Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  • Cook the Broccoli
    • Add broccoli florets to the skillet, cover, and steam for 5 minutes.
  • Combine Ingredients
    • Remove the skillet from heat and let the rice rest with the lid on for 5–10 minutes.
    • Stir in the broccoli to evenly combine.
    • Add the cooked chicken (including plate juices), cream of chicken soup, milk, sour cream, and 1 cup of cheddar cheese. Mix well.
    • Taste and adjust seasoning as needed.
  • Bake the Casserole
    • Transfer the mixture to a baking dish if needed. Top with the remaining cheese.
    • Cover and bake at 350°F for 15 minutes.
  • Optional
    • Uncover and bake for an additional 10 minutes or broil briefly to achieve a golden, bubbly cheese topping.
  • Serve and Enjoy
    • Serve warm and enjoy!

NOTES

  • Substitute Protein: Swap chicken for turkey or sausage.
  • Smoky Twist: Add a dash of smoked paprika for extra flavor.
  • Crumb Topping: Mix melted butter with crushed Ritz crackers and bake on top for 10 minutes.
  • Boost Veggies: Include mushrooms or bell peppers for added variety.
  • Extra Flavor: Sprinkle in bacon bits or chorizo for a savory kick.

GRANDMA GEORGIA’S CHICKEN AND RICE CASSEROLE

Did your grandma ever make you Chicken and Rice Casserole? My Grandma Georgia’s version, which she called “Chicken Continental,” was her signature dish—a true comfort food. She used Minute Rice and canned soup, but I’ve updated the recipe to make it from scratch, with a homemade sauce and white rice for a healthier twist. It’s just as easy as the original, and still the perfect old-fashioned meal when you need a warm hug from your dinner!

INGREDIENTS

  • 1 pound bone-in, skin-on chicken thighs (about 3 thighs)
  • 1 pound chicken drumsticks (about 3 drumsticks)

Flour Mixture for Dredging

  • 1/2 cup all-purpose flour
  • 1 tablespoon dried parsley (or 2 tablespoons fresh parsley)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon seasoning salt
  • 1 teaspoon poultry seasoning
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper

To Fry the Chicken

  • 2 tablespoons vegetable oil
  • 2 tablespoons butter

For the White Sauce

  • 6 tablespoons butter
  • 1 medium onion, finely chopped
  • 3/4 cup celery, finely chopped (include some leaves for extra flavor)
  • 1 tablespoon garlic, minced (about 4-5 cloves, or from a jar)
  • 1 1/2 tablespoons Zoup! Culinary Concentrate™ Chicken Bone Broth
  • 1/2 cup of the leftover seasoned flour mixture
  • 1 cup milk
  • 1 cup water (for the onions)
  • 1 3/4 cups water (for the rice)
  • 1 3/4 cups long grain white rice, rinsed until the water runs clear
  • Fresh parsley, chopped, for garnish

INSTRUCTIONS

  • Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease the edges of a 9×13 inch casserole dish and set it aside.
  • Prep the Veggies: Finely dice 1 medium onion and chop 3/4 cup celery (feel free to include some of the leaves for extra flavor). Smash and mince 1 tablespoon garlic (or use jarred minced garlic for convenience).
  • Make the Flour Mixture: In a medium bowl, combine 1/2 cup flour, 1 tablespoon dried parsley, 1 1/2 teaspoons kosher salt, 1 teaspoon seasoning salt, 1 teaspoon poultry seasoning, 3/4 teaspoon black pepper, 1/2 teaspoon dried thyme, and 1/4 teaspoon cayenne pepper. Mix well.
  • Prepare the Chicken: Trim any excess skin from the chicken thighs. Dredge each piece of chicken in the flour mixture, coating it well on all sides. Set aside the remaining seasoned flour.
  • Sear the Chicken: Heat a 12-inch skillet over medium-high heat and add 2 tablespoons vegetable oil. Once hot, add the chicken in a single layer (avoid overcrowding the pan). Sear the chicken for about 2 minutes on each side until golden brown. You’re not cooking the chicken fully here—just browning the edges. Once browned, remove the chicken and set it aside.
  • Make the White Sauce: In the same skillet, reduce the heat to medium and melt 6 tablespoons butter. Add the chopped onion and celery, sautéing for about 4 minutes until softened. Add the minced garlic and cook for another minute.
    Gradually stir in the remaining seasoned flour (about 1/2 cup). Sprinkle it evenly over the onions and celery, stirring constantly.
    Add 1 1/2 tablespoons Zoup! Culinary Concentrate™ Chicken Bone Broth, and mix it in.
    Slowly pour in 1 cup milk, whisking constantly to prevent lumps. Add 1 cup water, continuing to stir until fully combined and smooth. Let the sauce cook for about 2 minutes, then remove from heat.
  • Prepare the Rice: Rinse 1 3/4 cups white rice under cold water until the water runs clear (this helps reduce stickiness). Add the rice to the greased casserole dish. Pour 1 3/4 cups water over the rice, and then stir in the white sauce mixture.
  • Assemble the Casserole: Place the browned chicken on top of the rice mixture, ensuring the chicken is slightly submerged. Cover the casserole tightly with aluminum foil (wrapping the edges to ensure a good seal).
  • Bake: Bake at 375°F (190°C) for 45 minutes. After that, remove the foil and bake for another 30 minutes. Increase the oven temperature to 400°F (200°C) and bake for an additional 20-30 minutes, until the chicken is crispy and golden, and the rice looks bubbly.
  • Check for Doneness: The casserole is done when the rice is soft, the chicken is golden, and the sauce is bubbly. If the rice isn’t fully cooked, let it sit for an additional 10 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  • Let Rest and Serve: Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with fresh chopped parsley and enjoy!