Chicken Broccoli Cottage Cheese Rice Casserole

Ingredients

• 1 tablespoon olive oil (14 g)
• 1 1/2 pounds boneless skinless chicken breast, diced (680 g)
• 1 teaspoon smoked paprika (2 g)
• 1 teaspoon garlic powder (3 g)
• 1/2 teaspoon kosher salt (3 g)
• 1/4 teaspoon black pepper (1 g)
• 4 cups small broccoli florets and chopped stems (360 g)
• 3 cups cooked long-grain white rice, cooled (475 g)
• 2 cups cottage cheese (450 g)
• 3 large eggs (150 g)
• 1/2 cup chicken broth (120 g)
• 1 tablespoon Dijon mustard (15 g)
• 1 1/2 cups shredded sharp cheddar, divided (170 g)

Instructions

1. Prepare dish. Heat the oven to 375°F. Oil a 9-by-13-inch baking dish, making sure the corners are coated. Set it aside near the mixing area so the filling can move quickly from bowl to pan.
2. Brown chicken. Heat the olive oil in a large skillet over medium-high heat. Add chicken, paprika, garlic powder, salt, and pepper. Cook for 6 to 8 minutes, stirring often, until the pieces are opaque and lightly browned. Transfer chicken and any juices to a large bowl.
3. Cook broccoli. Add broccoli and 2 tablespoons water to the skillet. Cover for 3 minutes. Uncover and cook 2 minutes, stirring once, until bright green and just tender. Add it to the bowl with chicken.
4. Whisk filling. In a medium bowl, whisk cottage cheese, eggs, broth, Dijon, and 3/4 cup cheddar until combined. The mixture does not need to be perfectly smooth; small cottage cheese curds bake into the rice layer.
5. Fill pan. Add cooked rice and the cottage cheese mixture to the chicken and broccoli. Fold until evenly coated. Spread into the prepared dish and level the surface. Sprinkle the remaining 3/4 cup cheddar evenly across the top.
6. Bake and portion. Bake uncovered for 25 to 30 minutes, until browned at the edges and 165°F in the center. Let the casserole rest 10 minutes before cutting into six squares. This resting time helps the filling set and keeps portions together.

Notes

• For the most even texture, use rice that has been cooled and separated before mixing. Fresh hot rice can clump and makes the egg mixture begin setting before the casserole reaches the oven.
• Frozen broccoli is workable when thawed and pressed dry. Add it directly during assembly rather than steaming it in the skillet, since it is already partially cooked.
• Chicken must reach 165°F in the center of the casserole. Check a central square rather than relying on surface browning or the temperature near the dish edge.

Nutrition Facts