3 replies to this topic

[BrewerGeorge]

3/4 to 1 lb chicken thighs, small cubes
1 clove garlic, minced/pressed
1/2 cup onion, small mince
3 Tbsp olive oil
3 cups cooked brown rice
2 cups steamed broccoli
2 cups chicken broth
1 cup milk
6 Tbsp flour
1/2 stick butter
1 cup panko bread crumbs
1 cup cheddar cheese, divided
Salt, pepper, sweet paprika to taste

Bloom garlic in olive oil until fragrant. Add chicken and cook until done. Push chicken to sides, add flour to middle and make a roux. Turn off heat, add broth and mix flour to remove lumps. Add milk and bring to boil to thicken. Season to taste, overseasoning to account for rice. Add 1/2 cup cheese and mix in until dissolved. Add rice and broccoli, mix until homogeneous and park in casserole dish.

Prep topping. Melt 1/2 stick butter. Add panko and mix. Add panko until there is no loose butter left over. Season with salt, pepper, and paprika. Cool a bit and add remaining 1/2 cheese, then sprinkle on casserole.

Bake 400F for 30 min until topping is crisped. Cool five min before digging in.

Serve with white bread and butter sandwiches.

Eta: add some turmeric to the sauce for a pleasing yellow color. I'm out right now.

[porter]

This was some solid comfort food. I like that it wasn't overloaded with cheese, which is the tendency of these Midwest casserole things. The topping was delicious.

[BrewerGeorge]

Thanks!

[Iraq Lobstah]

Looks good, anything with chicken thighs is gonna be good. I’ll have to give it a go