Rachael Ray: Curtis Stone Chicken & Broccoli Casserole Recipe

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Rachael Ray: Curtis Stone’s Chicken & Broccoli Casserole

Looking for the perfect comfort food to warm you up from the inside out this winter? Curtis Stone was Rachael Ray’s co-host for the day and he brought a few of his latest go-to recipes with him. He first shared the recipe for his Frisee and Apple Salad before putting together a slightly heavier meal. His Chicken and Broccoli Casserole is exactly the meal you think of when discussing comfort food. It comes together quickly and will disappear even faster once your hungry family gets a hold of it.

To get the recipe, click next page.

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Rachael Ray: Curtis Stone Chicken & Broccoli Casserole Recipe Ingredients

Rachael Ray: Curtis Stone Chicken & Broccoli Casserole Recipe

Curtis Stone’s Chicken and Broccoli Casserole makes for a comfort food-style meal without the fuss. (homemaking / Flickr)

  • Kosher salt and freshly ground black pepper
  • 8 oz white mushrooms – sliced thick
  • 2 garlic cloves – finely chopped
  • 1/4 C dry white wine
  • 2 C whole milk
  • 12 oz broccoli – trimmed, cut into 1-inch florets with 1-inch stems and blanched for a minute
  • 6 boneless, skinless chicken thighs (about 1 1/2 lbs) – cut into large bite-size pieces
  • 2 tbsp canola oil – divided
  • 3/4 C finely chopped onion
  • 2 tsp fresh thyme
  • 1 1/2 tbsp all-purpose flour
  • 1/3 C heavy cream
  • 3/4 C finely grated Parmesan cheese
  • 1/2 C panko (Japanese dried breadcrumbs)

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Rachael Ray: Curtis Stone Chicken & Broccoli Casserole Recipe Directions

  1. Preheat the broiler
  2. Season the chicken with salt and pepper
  3. Heat a large, nonstick skillet over medium-high heat
  4. Add 1/2 tbsp of the oil and the chicken, then cook for about 8 minutes, turning the chicken occasionally, until golden
  5. Transfer the chicken to a bowl
  6. Add 1/2 tbsp of the oil and mushrooms to the pan, then saute the mushrooms for about 4 minutes
  7. Add the garlic, onion, and thyme, then saute for 2 minutes to soften the onions
  8. Add the wine and simmer for about 20 seconds, until it evaporates
  9. Add a dash of flour over the mushrooms then stir to incorporate
  10. Stir in the cream and milk and bring to a boil
  11. Reduce the heat to medium and simmer gently for about 3 minutes to soften slightly
  12. Stir the chicken, broccoli, and any juices into the sauce and cook for 3 minutes
  13. Season to taste
  14. Transfer the mixture to a 9-inch baking dish or gratin dish
  15. In a medium bowl, mix the Parmesan cheese, 1 tbsp oil, and panko, then toss and sprinkle the mixture over the top of the casserole
  16. Broil, uncovered, for 2-3 minutes, until the breadcrumb mixture is golden brown

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