Craving homestyle comfort food, we tried this recipe: https://www.recipetineats.com/one-pot-chicken-broccoli-rice-casserole/ We found this recipe especially appealing because it calls for a roux with flour and milk, rather than canned soup.
Our modifications: first, because my husband prefers white meat, we used 1 lb boneless, skinless chicken breast (2 pieces) instead of thigh, and we diced it into bitesized pieces (1 x 1/2″). Second, we diced 1 lb fresh broccoli crowns. We also used 2 cups no-salt chicken broth and 2 cups low-fat (1%) milk. Third, in addition to 1 tsp dried thyme, we added 1/8 tsp ground nutmeg. We also used Tillamook farmhouse shredded Cheddar (white and yellow).
Finally, after preparing most of the recipe in our Ultimate Pan, we transferred the contents into a lightly buttered baking dish (12×9″) just before topping the chicken rice mixture with the remaining half (1 cup) of shredded cheddar. We placed the casserole in the broiler on high. (Mar. 2025)
Cooking Adventures 