Yes, comfort food can still taste fresh.
The proof is in this one-pan wonder that can be customized in creative ways.
Our Test Kitchen sought to develop a healthier spin on a Southern-favorite family dinner:Casserole.
Credit:Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
The result is this Lightened-Up Chicken-Broccoli Casserole, which our Test Kitchen has dubbed “the do-it-all casserole.”
The crispy breadcrumb topping is the perfect finish to this delightful casserole.
Try ourCrispy Onion-Parmesan,Mushroom-Thyme,Pimiento Cheese, andBuffalo Ranchversions.
Ingredients
13cupall-purpose flour
4cups2% reduced-fat milk, divided
2(8.8-oz.)
Whisk together flour and 1 cup of the milk in a small bowl until smooth.
Bring remaining 3 cups milk to a boil in a large broiler-safe skillet over medium-high, stirring often.
Reduce heat to medium, and gradually whisk in flour mixture until smooth.
Return to a boil over medium-high.
Boil, stirring constantly, until thickened, 2 to 3 minutes.
Stir rice and broccoli into milk mixture until combined.
Cook over medium-high, stirring occasionally, until broccoli is bright green, about 2 minutes.
Add chicken, Cheddar, salt, and pepper to rice mixture; stir until cheese is melted.
Stir together panko and oil in a small bowl; sprinkle evenly over chicken mixture.
Bake in preheated oven until casserole is bubbly, about 15 minutes.
Increase oven temperature to broil (do not remove skillet from oven).
Broil until top is golden brown, 1 to 2 minutes.
Remove from oven, and let cool 5 minutes before serving.
