Cheesy Chicken Broccoli-Rice Casserole

• 2 cups long grain brown rice
• 4 cups low-sodium chicken broth
• 4 cups broccoli florets
• 2 onions, chopped
• 1 tsp extra virgin olive oil
• 1 lb. chicken breast, chopped into bite sized pieces
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder
• 5 tsp flour
• 2 cups skim milk, divided
• 1/3 cup fat free sour cream
• 8oz shredded cheddar cheese, divided

1. Add chicken broth to large pot and heat on high until it begins to boil. Add rice, cover and turn heat down to medium-low. When rice has 5 minutes left, add broccoli and green onions on top to steam. 

2. Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper and garlic powder. (Season to taste, not ingredient amount) Saute until no longer pink. Remove to a plate and set aside. 

3. Whisk together flour and 1/2 cup milk in small bowl. Pour mixture into skillet and heat over medium. Add remaining 1 1/2 cups of milk. Cook mixture, stirring constantly until thickened, 7-10 minutes. Remove skillet from heat and add 3/4 of shredded cheese, sour cream, salt pepper, and garlic powder. Stir until smooth.

4. Preheat broiler. Combine cooked rice and broccoli mixture with cheese sauce and chicken. Scoop mixture into non-stick sprayed 9x13 baking dish and top with remaining cheese. Broil until cheese is melter. Let sit 5 minutes before serving. 

* This recipe is great and makes a ton. Leftovers all week for when you don't feel like cooking. AND sooo healthy for you! *Not the greatest picture, but it was all I had. Will definitely make again and post a new one!