Cheesy Chicken and Broccoli Rice Casserole

Ingredients

• 1� cups jasmine rice
• 2 cups chicken broth
• 1 cup water
• 4 cups broccoli florets (about 1 head)
• (or one package of frozen broccoli florets)
• 4 green onions, chopped
• 1 Tbsp. extra virgin olive oil
• 2 boneless, skinless chicken breasts, chopped into bite-sized pieces
• Salt, pepper, garlic powder
• 5 tsp. flour
• 2 cups milk, divided
• 1/3 cup light sour cream
• 8oz. shredded cheddar cheese, divided
• � tsp. salt
• � tsp. pepper
• 1� tsp. garlic powder

Directions

1. Bring chicken broth and water to a boil in a large pot then add rice; Cover then turn heat down to medium-low.
2. When rice has 5 minutes left to cook add broccoli and green onions on top to steam.
3. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat.
4. Add chicken, season with salt, pepper, and garlic powder, and then saut� until no longer pink.
5. Remove to a plate and set aside then very carefully wipe out skillet with a dry paper towel.
6. Turn heat down to medium then whisk together flour and � cup milk in a small bowl.
7. Pour mixture into skillet then add remaining 1� cups milk.
8. Cook mixture, stirring constantly, until thickened, 7-10 minutes.
9. Remove skillet from heat then add � of the shredded cheese, sour cream, salt, pepper, and garlic powder, and stir until smooth.
10. Preheat oven to 450 degrees.
11. Combine cooked rice and broccoli mixture with cheese sauce then scoop mixture into a nonstick sprayed 9�13� baking dish and top with remaining cheese.
12. Bake until cheese is melted, about 10 minutes, then let casserole rest for 5 minutes before serving.