One-Pot Chicken with Broccoli and Rice
This back-of-the-can recipe was due for an update.
Why This Recipe Works
While condensed soup is the backbone of this classic casserole combo—it’s both convenient and a good binder—our updated one-pot version canned the can. Switching from a casserole dish to a Dutch oven, we first browned chicken breasts to give them nice color and more flavor, stopping short of cooking them all the way through. Setting them aside, we gave the rice a head start on the stovetop before stirring in broccoli along with cheddar and Parmesan cheeses to create a creamy, cohesive mixture. We then arranged the parcooked chicken on top of the mixture and transferred the pot to the oven, where the chicken cooked through, the raw broccoli turned a deep emerald green (not brown and mushy), and the rice cooked perfectly.
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