VEGETARIAN BROCCOLI RICE CASSEROLE RECIPES

Steps:

• Place onion, brown rice, Dijon mustard, garlic powder, dried thyme, salt and pepper in bottom of slow cooker.
• Pour in broth and stir until well combined.
• Add chicken to the slow cooker. Sprinkle chicken with additional black pepper.
• Cover and cook on high for 2 1/2 to 3 1/2 hours, until chicken is cooked through and rice has absorbed almost all of the broth. In my slow cooker this took 3 hours on high.
• When the slow cooking time is almost finished, cook the broccoli. You can steam it on the stove or in the microwave, or roast it in your oven. (It is also possible to cook the broccoli in the slow cooker by adding it on top of the rice and chicken during the last hour of cook time. If you slow cook the broccoli it will lose its vibrant green color. I get best results when I steam the broccoli on the stove.)
• When chicken and rice are done, remove chicken to a cutting board.
• Add the plain Greek yogurt (if using), Parmesan cheese and cheddar cheese to the rice in the slow cooker. Stir to combine.
• Cut the chicken into bite-size pieces and add to the slow cooker along with the cooked broccoli. Stir and serve.

Steps:

• Spray a 9x13 casserole dish with cooking spray.
• If using fresh broccoli, steam or blanch it until fork-tender (see post). If using frozen broccoli, thaw, and drain.
• Add the butter and oil to a saucepan over medium heat. When the butter is melted, add the onions and garlic; cook for 3-4 minutes or until softened.
• Stir in the flour and cook for 1 minute. Whisk in the chicken broth and reduce the heat to low.
• Add the cream cheese and cook, stirring frequently, until melted. Stir in the Worcestershire sauce.
• Add the cheddar cheese and stir until fully melted. Stir in the cauliflower rice.
• Add the broccoli to the prepared baking dish. Pour the cheese sauce over the broccoli; top with the cracker crumbs.
• Bake at 350°F for 45 minutes. If desired, broil the casserole for 5 minutes for a crispier topping.