Creamy chicken broccoli and rice is a classic comfort dish that gets a tasty update in this recipe. A sprinkling of crushed chips on top means you won't be able to decide which part of this meal you like best!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded(ContainsMilk)
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Meanwhile, cut broccoli into bite-sized pieces. Thinly slice the chives. Peel, then thinly slice the shallot. Peel, then mince or grate garlic. Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.
While rice cooks, toss broccoli with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in top of oven, until golden-brown and tender, 14-16 min.
While broccoli roasts, pat the chicken dry with paper towels. Cut the chicken into bite-sized pieces. Heat a large oven-proof pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Season with salt and pepper. Cook, stirring often, until golden-brown, 4-5 min.** Transfer the cooked chicken to a plate. Set aside.
Heat the same pan over medium heat. When hot, add the shallot, garlic, 2 tbsp butter and 1/2 cup milk (dbl both for 4 ppl). Whisk together in the pan. Bring to a slow simmer, 2-3 min. Add half the chives, then slowly stir in the cream cheese until melted, 1-2 min. Season with salt and pepper.
Fluff rice with a fork. Add broccoli, rice and chicken to the pan with cheese sauce. Stir to combine. Crush over the chips and sprinkle over cheddar cheese. Bake in middle of oven, until cheddar cheese melts, 3-4 min.
Divide the chicken and broccoli rice between bowls. Sprinkle over remaining chives.