Chicken, broccoli, and rice in a creamy Cheddar sauce made with almondmilk.

Almond Breeze
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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, stirring just until melted.

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/16/2018
So good and quick!! Loved it will make again. Read More
(1)

Most helpful critical review

Rating: 3 stars
09/14/2018
The only change I made to the basic recipe was to omit garlic as we don't care for it. I also made this in the crock pot as mentioned in the notes section. I found the recipe to be a bit bland and the crock pot method did not appear to use all of the liquids as stated in the ingredients. The rice also appeared to be overcooked through this method. I added LF sour cream the next day to give it some flavor. I love the idea of using the almond milk and will try using the skillet method next time to see if the outcome is different. Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/16/2018
So good and quick!! Loved it will make again. Read More
(1)
Rating: 4 stars
11/16/2018
So good and quick!! Loved it will make again. Read More
(1)
Rating: 5 stars
11/08/2018
Will definitely make this again. I used real milk in place of the almond milk. Read More
(1)
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Rating: 3 stars
09/14/2018
The only change I made to the basic recipe was to omit garlic as we don't care for it. I also made this in the crock pot as mentioned in the notes section. I found the recipe to be a bit bland and the crock pot method did not appear to use all of the liquids as stated in the ingredients. The rice also appeared to be overcooked through this method. I added LF sour cream the next day to give it some flavor. I love the idea of using the almond milk and will try using the skillet method next time to see if the outcome is different. Read More