Italian Chicken and Rice Casserole
Ready in about 30 minutes. Servings 4. Per serving: 563 Calories; 21.2g Fat; 56.5g Carbs; 36.5g Protein; 6.7g Sugars.
⏱️ Prep: 5 min🍳 Cook: 25 min
Nutrition
563
Calories
36.5g
Protein
56.5g
Carbs
21.2g
Fat
Ingredients
| 1 | chicken breast, skinless | |
| 1 cup | 240 ml | white rice |
| 1 teaspoon | 5 ml | Italian seasoning blend |
| 1 | shallot, sliced | |
| 1 teaspoon | 5 ml | garlic, minced |
| 1 teaspoon | 5 ml | paprika |
| 3 tablespoons | 45 ml | butter, melted |
| 1 pound | 455 g | broccoli florets |
| 1 cup | 240 ml | tomato puree |
| 5 ounces | 140 g | cheddar cheese, shredded |
| — | Kosher salt and freshly ground pepper, to taste | |
| 2 cups | 480 ml | chicken broth |
Instructions
- Press the "Sauté" button and melt 1 tablespoon of butter. Once hot, cook the chicken breast until it is golden brown on both sides.
- Shred the chicken with two forks. Add it back to the inner pot. Add the shallots, garlic, broccoli, rice, tomato puree, and chicken broth; stir in the remaining butter.
- Season with the paprika, Italian seasonings, salt, and black pepper.
- Secure the lid. Choose the "Rice" mode and cook for 10 minutes at Low pressure. Once cooking is complete, use a natural pressure release for 10 minutes; carefully remove the lid.
- Top with the shredded cheddar cheese and serve.