Chicken broccoli casserole with rice

Name: Chicken broccoli casserole with rice
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 700 g Chicken filets; 7-10 Tbsp Salt; 1 TABLESPOON Oil; 200 g Long grain rice; 500 g Broccoli; 90 g Butter; 40 g Flour; 300 ml Vegetable broth; 300 ml Milk; 400 g Processed cheese; 7-10 Tbsp Pepper; 80 g Cornflakes

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

A wonderful family dinner: The chicken broccoli casserole fresh from the oven makes everyone happy.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

700 g Chicken filets
7-10 Tbsp Salt
1 TABLESPOON Oil
200 g Long grain rice
500 g Broccoli
90 g Butter
40 g Flour
300 ml Vegetable broth
300 ml Milk
400 g Processed cheese
7-10 Tbsp Pepper
80 g Cornflakes

Directions

1
Wash the fillets, dab dry. Season with salt. Heat the oil in a pan and fry the fillets at low heat for about 15 minutes, turning them over. Prepare rice in boiling salted water according to instructions on the packet.
2
Wash the broccoli, clean it and cut it into florets. Blanch in boiling salted water for about 2 minutes. Drain, rinse and drain well. Take the fillets out of the pan and let them cool down. Drain the rice and let it drain.
3
For de Béchamel, melt 50 g butter in a saucepan. Sweat the flour in it while stirring. Add stock and milk while stirring. Simmer for about 5 minutes. Stir in processed cheese, season with salt and pepper.
4
Pluck the meat into pieces. Mix everything together and distribute in an ovenproof dish. Sprinkle the cornflakes coarsely crumbled over it. Put 40 g butter in flakes on top. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
5
manufacturer) Bake for 35-40 minutes.