Cheesy Chicken and Broccoli Casserole
Honey-Glazed Carrots and Steamed Rice
Wine Recommendation
Woodbridge Chardonnay
Ingredients
- ½ cup butter
- 1½ lb boneless, skinless chicken breasts, cut into ½-inch pieces
- ½ cup chopped onion
- ¼ cup all-purpose flour
- 1 (15-oz) can chicken broth
- ½ cup milk
- 1 head broccoli, cut into florets
- 1 (8-oz) pkg shredded Cheddar cheese, divided
- 2 cups crushed cornflakes cereal
Instructions
- Preheat oven to 350°F. Melt butter in a large skillet over medium heat; add chicken and onion. Cook, stirring occasionally, until chicken is done. Add flour, and cook, stirring constantly, 2 minutes. Gradually stir in broth and milk.
- Add broccoli, and cook, stirring occasionally, 10 minutes or until thickened. Stir in 1½ cups cheese, and season lightly with salt and pepper.
- Spoon mixture into a lightly greased 13- x 9-inch baking dish; sprinkle with cereal and ½ cup cheese.
- Bake 30 minutes or until hot and bubbly; serve over rice.
Side Dish Ingredients
- 2 cups long-grain white rice
- 8 carrots, cut into 2-inch pieces
- 2 Tbsp olive oil
- 2 Tbsp honey
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
Side Dish Instructions
- Cook rice according to package directions.
- Preheat oven to 350°F. Toss together carrots and all remaining ingredients on a foil-lined rimmed baking sheet. Spread in a single layer.
- Bake 20 minutes or until browned and tender.
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