Chicken broccoli and rice in a creamy Cheddar sauce made with almond milk
Prep Time
5 mins
Dificult
Medium
Servings
40 mins
Ingredients
Instructions
Bring butter
3/4 cup Almond Breeze almondmilk
broth
rice
and seasonings to a simmer in a large saucepan. Top with chicken and onion. Cover and cook over low heat for 20 minutes.
Remove from heat and quickly add broccoli to pot. Cover and let stand for 5 minutes.
Stir in remaining Almond Breeze almondmilk
then gently stir in cheese. Cook over low heat just until cheese is melted
being careful not to overcook. Season with pepper.
Cook's Notes:
Feel free to use buttery spread in place of the butter and chicken stock instead of broth.
Save time by using thawed
frozen chopped broccoli.
Instant Pot(R) Method: Coat the bottom of the pot with butter. Place Breeze
stock or broth
seasonings
and rice in the pot
making sure the rice is completely covered with liquid. Top with chicken and onion. Lock lid and select Pressure Cook; set to 5 minutes. When cooking is done
let stand for 5 minutes then carefully open vent. Stir in broccoli; cover and let stand for 5 minutes. Add cheese
stirring just until melted.
Slow Cooker Method: Coat the bottom of a slow cooker with butter. Place 3/4 cup Breeze
3/4 cup stock or broth
seasonings
and rice in the cooker
making sure the rice is completely covered with liquid. Top with chicken and onion. Cover and cook on Low for 8 hours or on High for 4 hours. When cooking is done
stir in broccoli; cover and let stand for 5 minutes. Add cheese
