{
 "@context": "https://schema.org",
 "@type": "Recipe",
 "author": {
  "@type": "Organization",
  "name": "asharedpalate.com"
 },
 "name": "Cheesy Chicken and Rice Casserole",
 "description": "A from-scratch reduced-fat cheddar sauce bakes chicken, brown rice and broccoli together in one dish, a cozy dinner with no canned soup.",
 "recipeYield": "8 servings",
 "totalTime": "PT1H40M",
 "recipeCategory": "Dinner",
 "recipeIngredient": [
  "1½ lb boneless, skinless chicken breast, cut in ¾-inch cubes (680 g)",
  "3 tbsp olive oil (40 g)",
  "1 medium onion, chopped (about 1 cup, 160 g)",
  "¾ tsp garlic powder (2.3 g)",
  "¼ cup all-purpose flour (31 g)",
  "2½ cups low-sodium chicken broth (600 g)",
  "1 cup 1% milk (245 g)",
  "½ tsp salt (3 g)",
  "½ tsp black pepper (1.2 g)",
  "½ tsp paprika (1.2 g)",
  "1 cup shredded reduced-fat cheddar, divided (113 g)",
  "1½ cups long-grain brown rice, uncooked (278 g)",
  "12 oz frozen chopped broccoli (340 g)",
  "Butter or oil for the baking dish"
 ],
 "recipeInstructions": [
  {
   "@type": "HowToStep",
   "text": "Heat the oven to 350 °F and grease a 9×13-inch baking dish."
  },
  {
   "@type": "HowToStep",
   "text": "Warm the oil in a large saucepan over medium heat. Cook the onion for 5 minutes, until soft. Stir in the garlic powder for 30 seconds."
  },
  {
   "@type": "HowToStep",
   "text": "Stir in the flour and cook 1 minute. Whisk in the broth a little at a time, then the 1% milk. Add the salt, pepper and paprika. Bring to a boil, stirring, and cook 2 minutes, until the sauce coats a spoon."
  },
  {
   "@type": "HowToStep",
   "text": "Take the pan off the heat. Stir in ¾ cup of the cheese until it melts, then stir in the dry rice and the raw chicken."
  },
  {
   "@type": "HowToStep",
   "text": "Pour it into the dish, smooth the top and cover tightly with foil. Bake 60 minutes. Brown rice keeps its bran, so it needs longer than white."
  },
  {
   "@type": "HowToStep",
   "text": "Stir well and push the frozen broccoli down into the rice. Cover again and bake 20 to 25 minutes more, until the rice is tender and a cut piece of chicken reads 165 °F. At 5,300 ft covered, liquid cooking runs about a quarter longer than at sea level; if the rice is still firm, stir in ¼ cup hot water, cover, and give it 10 more minutes."
  },
  {
   "@type": "HowToStep",
   "text": "Uncover, scatter on the last ¼ cup cheese and bake 5 minutes, until it melts and the edges bubble. Let it rest 10 minutes; it firms up as it sits."
  },
  {
   "@type": "HowToStep",
   "text": "Cool leftovers within 2 hours, no more than that, then refrigerate. Reheat each portion to 165 °F."
  }
 ],
 "nutrition": {
  "@type": "NutritionInformation",
  "servingSize": "1 of 8",
  "calories": "379 kcal",
  "proteinContent": "30.1 g",
  "carbohydrateContent": "36.5 g",
  "fatContent": "12.3 g",
  "saturatedFatContent": "3.5 g",
  "sugarContent": "3.4 g",
  "sodiumContent": "322 mg",
  "fiberContent": "3.1 g"
 },
 "image": "https://asharedpalate.com/assets/scenes/cheesy-chicken-and-rice-casserole.jpg",
 "imageAlt": "Cheesy chicken and rice casserole with broccoli, golden cheddar top, in the dish",
 "url": "https://asharedpalate.com/cheesy-chicken-and-rice-casserole"
}