Cozy comfort food, this cheesy chicken and rice bake uses up some of that extra zucchini from your summer garden. Warm, easy to make, and delicious!
This past weekend my roommate and I went camping up the canyon. It feels like one of the safest places to "go" to get away. Covid seems to be spiking here again, and a lot harder then it has in the past six months. However, with all the things that have been going on lately, we were definitely feeling the need to get away.
The whole way up the canyon, I felt like my mouth was just open in awe. The leaves in the canyon are already starting to change. It was so, so beautiful. Fall is definitely trying to make its presence known, and I am for sure not going to complain about it.
With colder weather comes comfort food. It just seems like it needs to happen. And while fall is trying to find it's way into our lives, it hasn't gotten cold enough to stop our zucchini plants from producing. So we combined the fruits of the summer to make the comfort food of the fall with this dish. It's cheesy, cozy and delicious.
*adapted from halfbakedharvest.com
3 tablespoons butter
2-3 boneless skinless chicken breasts, diced
2 cloves garlic, minced
1 1/2 cups basmati or jasmine rice
1 1/2 cups milk
1 1/2 cups low sodium chicken broth
2 small to medium zucchini grated
1 teaspoon dried thyme
1 teaspoon dried parsley
salt and pepper to taste (I added about a 1/2 teaspoon
1 1/2 cups shredded cheddar cheese
In a Dutch oven or large oven safe skillet, melt the butter over medium heat. Add the chicken to the pot and cook the chicken until cooked through, stirring throughout. Add the garlic and the rice and cook, stirring 1-2 minutes until rice is toasted. Make sure the rice is coated in the butter while toasting.
Gradually add the chicken broth milk, stirring while adding. Add remaining ingredients except the cheese. Stir to combine. Bring to a boil. Reduce heat to a simmer and cook until the rice is done.
Stir in the cheese, making sure to sprinkle a bit on top as well. Bake at 400 degrees for about 5 minutes, making sure the cheese has melted. Serve warm.
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