Cheesy Broccoli, Chicken and Rice Gratin with Crisp Almonds
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Author Notes: Let's face it, gratin is just a fancy name for all of those casseroles Mom used to make, good or bad. I remember a broccoli, cheddar cheese and rice casserole that my Mom used to make. Unfortunately, my Mom wasn't that good of a cook. From what I can remember it was your typical Junior League Cookbook fare, which- growing up down South- meant the trifecta: mayonnaise, cheese and a crumbled Ritz cracker topping. Despite it all, I rememeber this dish because I loved it. So I decided that it was time for an update... - Chef James
Serves 4-6
- 2 tablespoons butter
- 0.5 cups chopped bacon (2 ounces)
- 1 cup onion, small dice
- 1 cup broccoli stems, peeled and cut into small dice
- 1.5 cups long grain rice
- 3 cups chicken stock
- 2 heads broccoli, cut into florets (about 3 cups)
- 1 bone-in chicken breast
- 2.5 cups sharp cheddar cheese
- 2 cups milk
- 3 tablespoons dijon mustard
- 0.5 cups sliced almonds
- Preheat oven to 325˚. Combine the butter and chopped bacon in saucepot. Cook over a medium until the bacon is browned and rendered. Add the onions and broccoli; sweat until tender. Add the rice and saute briefly to coat with the fat. Add the stock, stir thoroughly and bring the mixture to a simmer. DO NOT stir again. Cover with a lid and place in oven for 12 minutes. Remove the rice from the oven and turn out into a gratin or casserole dish. Spread into the thinnest layer possible and cool completely.
- Blanch the broccoli to tender, refresh under cold water and set aside to drain completely.
- Roast or poach the chicken breast to cook through. Discard the skin and pull all of the meat from the bones.
- In a large bowl, whisk together the milk and mustard. Add the chicken, rice and cheese. Mix well, season to taste and return to the gratin dish. Spread into an even layer in the dish, cover with the almonds. Bake in a preheated 425˚ oven for 7-10 until well browned on top and bubbling.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Broccoli/Broccoli Rabe Dish
Tags: Easy, One-Pot Wonders, serves a crowd
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over 1 year ago pamelalee
I made this for dinner last night, and it was delicious. My husband is not a broccoli fan, so it was a nice way to slip in this veggie. I liked that you included the stems as well as the florets. (Actually, that's my favorite part of broccoli....I trim off the outer skin,, slice them diagonally, and munch on them raw.) We also loved the addition of bacon. As AntoniaJames suggested, I used brown rice and increased the cooking time in step 1 to 35 minutes.
over 1 year ago MmmmFood!
Ooo! This looks like the perfect recipe to get rid of all the broccoli we got in our CSA this week. And I'll bet I can put it all together, bake half and freeze half of it for later. Thanks for sharing.
over 3 years ago Chef James
Hmmm, if you could find any cheddar it would be fine. But if I were in France, I'd make this with a creamy goat cheese or a mild gruyere. Where in France are you?
over 3 years ago Babette's Feast
Great recipe, thanks for posting. Do you know what a sharp cheddar cheese would be in France?
over 3 years ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Mmmm, this looks like good, honest comfort food. I'm making this next week but will defy the Junior League a bit more, and use brown rice, because I know it will taste even better . . . Thank you so much for posting this!