What you'll end up with is a veggie-packed, creamy dish of goodness that has a lot of similarities in texture and taste to a pot-pie minus the buttery biscuit topping. If you do end up giving this a try, which I highly recommend, let me know how it goes!
Ingredients:
- Boneless, skinless chicken breasts (around 2-3 breasts), cut into cubes
- 1 small package frozen peas
- 1 cup brown rice
- 1 medium yellow onion, chopped
- 1 cup milk (I used cashew milk)
- 2 cups chicken broth
- 2 cups water
- 1/2 cup flour
- 2 cups broccoli florets
- 1/2 cup mozarella cheese
- Salt and pepper, to taste
- Preheat oven to 400. Grease a casserole dish.
- Cook brown rice according to package directions.
- Bring chicken broth and 1/2 cup of milk to a low boil in a saucepan. Meanwhile, whisk the 1/2 cup flour with the remaining 1/2 cup milk in a separate bowl until creamy mixture forms. Add this to the broth mixture and continue to boil, stirring consistently until the mixture thickens. You want it to be creamy so be patient.
- In a large bowl, mix brown rice, peas, onion, chicken chunks and broccoli together.
- Once sauce has reached desired thickness, pour into the bowl and mix with the other ingredients.
- Sprinkle with salt and pepper and pour into a casserole dish.
- Bake, uncovered, for 30 minutes.
- Remove from oven and sprinkle with cheese. Bake for another 5 minutes, until cheese melts and starts to brown.
- Enjoy!
This dish is easy to take-to-go for lunch or as fast dinner that will feed several people.