Chicken & Broccoli Brown-Rice Casserole with Sharp Cheddar

The Broccoli Wild Rice Casserole rebuilt, cottage cheese for the canned soup · 6 portions · ** method drafted from the batch-option notes, not yet cooked

532kcal55 gprotein36 gnet carb16 gfat6 gfibre1,115 mgpotassium

Ingredients

  • 800 g raw chicken breast
  • 900 g broccoli
  • 160 g dry brown rice
  • 250 g mushroom
  • 150 g onion
  • 12 g garlic
  • 350 g 2% cottage cheese
  • 200 g Greek yogurt
  • 200 ml skim milk
  • 30 g flour
  • 90 g sharp cheddar
  • 30 g parmesan
  • 22 g olive oil
  • 20 ml lemon · thyme

Method

  1. Cook the rice deliberately underdone, about 80% — it finishes in the oven.
  2. Poach the chicken in salted water 18 min; lift out and shred.
  3. Sauté the mushroom, onion and garlic in the oil until the mushrooms give up their water and colour. Scatter the flour over, stir 1 min, then the skim milk; cook to a light sauce.
  4. Off the heat, blend the cottage cheese and yogurt smooth and fold in with the parmesan — off the heat, or the dairy splits.
  5. Steam the broccoli 3 minutes only, then cold water to stop it.
  6. Fold rice, chicken, mushroom sauce, broccoli, lemon and thyme in a large bowl. Taste for salt.
  7. Into a 9×13. Cheddar over the top in a thin even layer. 190 °C for about 25 min, until set and bubbling at the edges. Rest 15 minutes before cutting six portions.