Serves 3 · 65 min · Medium
Nut-free · Mild · Garlic full / reduced / none
Ingredients
- 1.5 lb chicken breasts, cubed
- 1 lb broccoli florets
- 1/2 yellow onion, finely diced; 1 celery stalk, diced
- 3 Tbsp plain butter, divided [CL]
- 3 Tbsp all-purpose flour [CL]
- 1 cup whole milk [CL]
- 1/3 cup sour cream [CL]
- 6 oz block cheddar, grated [CL]
- 1/3 cup plain panko [CL]
- 1/4 tsp each onion powder and dried thyme; salt and pepper
- Optional 1/4 tsp plain garlic powder (full / reduced / none) [CL]
- 1.25 cups rice + 2.5 cups water [CL]
- 1 Tbsp canola oil
Instructions
- Heat oven to 350°F and grease an 8×8 dish. Start rice, covered, 18 minutes plus 5 minutes rest. Steam broccoli 4 minutes and drain.
- In oil cook onion and celery 8 minutes until fully soft. Add chicken and cook 8–10 minutes to 165°F.
- Melt 2 Tbsp butter in a saucepan. Whisk in flour 1 minute, then milk gradually. Simmer 4 minutes. Off heat stir in sour cream, half the cheese, thyme, onion powder and chosen garlic powder.
- Combine chicken, vegetables and sauce in the dish. Top with remaining cheese. Cover and bake 20 minutes. Toss panko with remaining melted butter and scatter on top. Uncover, raise oven to 400°F and bake 8–10 minutes to 165°F. Rest 5 minutes and serve over rice.
Notes: No mustard powder, curry powder or cream-of cans. Thyme and cheddar carry the flavor with no garlic.