IN THE KIT
12 ozchicken breast
1 ozcream cheese
6 ozshredded cheese
6 ozjasmine rice
6 ozbroccoli florets
2 ozgarlic/onion blend
1 ozhouse seasoning
1 ozfresh parsley
Salt & pepper
Kitchen Items Needed
Medium ovenproof skillet with lid OR medium skillet & oven proof dish
Rimmed baking sheet
2 ½ cups water for every 6 oz of rice
Preheat oven to 450°F with racks in the upper and lower thirds;
Pat chicken dry; pound to an even ½-inch thickness. Season with house blend, set on plate;
Remove leaves from stems, roughly chop parsley .
Heat 1 tablespoon oil in a medium ovenproof (or regular) skillet over medium-high. Add chicken, cook until browned for 3-4 minutes on both sides (chicken will not be cooked through). Transfer to a plate.
Heat drizzle of oil in same skillet over medium-high. Add garlic/onion blend, cook, stirring, until golden, 1–2 minutes. Add rice, cook, stirring, until lightly toasted, about 2 minutes.
To skillet with rice, whisk in measured water, cream cheese, pinch of salt, pepper over high heat until cream cheese is melted. Remove from heat, cover, carefully transfer to lower oven rack. Bake until rice is tender & liquid is absorbed, about 17 minutes. *If using oven proof dish, transfer contents from skillet into oven proof dish, cover with aluminum foil & bake.
Meanwhile, on a rimmed baking sheet, toss broccoli with drizzle of oil, season with a pinch of salt & pepper, slide to one side of the baking sheet. Roast on upper oven rack, about 5 minutes. Place chicken on other side of baking sheet, continue roasting until chicken is cooked through & broccoli is charred in spots, about 10-12 minutes.
Remove chicken, broccoli, rice from oven. Switch oven to broil. Uncover rice, scatter cheddar over top. Return to upper oven rack, broil until cheese is melted & browned in spots, 2–3 minutes (watch closely as broilers vary).
Serve cheesy rice casserole with chicken & broccoli alongside, sprinkle with fresh parsley. Enjoy!