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this recipe is Half Baked Harvests broccoli cheddar chicken and rice casserole!
I love all of her recipes, so I knew I had to make this one for this week! it’s starting to feel like fall outside, so comfort food is a must🍂
you can find her full recipe at her website halfbakedharvest.com!
ingredients:
▢ 1 tablespoon extra virgin olive oil
▢ kosher salt and black pepper
▢ 1 yellow onion, chopped
▢ 3 carrots, chopped
▢ 1 pound boneless chicken breasts, cut into cubes
▢ 2 tablespoons salted butter
▢ 1 1/2 cups basmati or jasmine rice
▢ 1/2 cup dry orzo pasta (use gluten free, if needed)
▢ 2 tablespoon fresh thyme leaves, plus more for topping
▢ 3 1/2 cups low sodium chicken broth
▢ 3 cups broccoli florets, roughly chopped
▢ 2 bay leaves
▢ 1/2 teaspoon garlic powder
▢ 1/2 teaspoon cayenne pepper, more or less to taste
▢ zest of 1/2 a lemon
▢ 1/2 cup whole milk or canned coconut milk
▢ 1/2 cups shredded sharp cheddar cheese
method:
cut up all your carrots and onion and heat them over olive oil on medium heat in a deep pot.
add your chicken, butter, rice, orzo, thyme, salt and pepper and cook for 2-3 minutes.
once that is golden brown add your broccoli, chicken broth, bay leaves, and seasonings. cook for 20-25 minutes on low heat.
once that is done cooking add it all into an oven safe casserole dish and cook in the oven at 425 for 15-20 minutes. enjoy!