Ingredients
4
cups fresh broccoli florets
6
tablespoons all-purpose flour
1 1/2
cups Progresso™ reduced- sodium chicken broth (from 32-oz carton)
2
tablespoons unsalted butter
1/2
cup freshly grated Parmesan cheese
1/3
cup half-and-half
2
tablespoons dry sherry
1/2
teaspoon kosher (coarse) salt
1/2
teaspoon freshly ground pepper
1
cup shredded reduced-fat sharp Cheddar cheese (4 oz)
4
cups cooked long-grain brown rice
2
cups chopped cooked chicken breast
1/2
cup slivered almonds, toasted
Preparation
Heat oven to 375°F. Spray 8-inch square glass baking dish with cooking spray.
In 2-quart saucepan, heat 1 inch water to boiling. Add broccoli. Boil uncovered 5 minutes; drain.
Meanwhile, sprinkle flour in 3-quart saucepan or Dutch oven. Gradually add broth, stirring with whisk until blended. Heat to boiling, stirring constantly; reduce heat to medium. Cook 5 minutes or until thickened. Add butter; stir with whisk until melted. Add Parmesan cheese, half-and-half, sherry, salt, pepper and 1/2 cup of the Cheddar cheese; stir until cheese is melted. Stir in broccoli, rice and chicken.
Spoon mixture into baking dish. Top with remaining 1/2 cup Cheddar cheese and the almonds.
Cover; bake 20 minutes. Uncover; bake 15 minutes longer or until bubbly and top is browned.
