Cooper Sharp Chicken and Broccoli Skillet

Melt Melt MELT 4 4 SERVES: 4

There aren’t many things that can make kids and adults alike eagerly anticipate eating broccoli, let alone as some sort of—gasp!—special treat. But such is the power of cheesy broccoli. And when you make your cheesy broccoli with Cooper Sharp, that power goes through the roof. Now graduate it from side dish into full casserole territory, and this recipe checks every box on the “Yes, I will eat this and please may I have more” list.

INGREDIENTS

1 tablespoon butter
1/2 yellow onion, finely chopped
2 fresh chicken breasts, diced into small squares
1 tablespoon minced garlic
1 cup white rice, uncooked
3 cups chicken broth
1 can (10 3/4 ounce) cream of chicken or cream of broccoli soup
1 1/2 cups fresh broccoli florets
1 1/2 cups Cooper Sharp Yellow cheese, shredded and divided (or 2 pounds of sliced Cooper Cheese, torn into pieces to make approximately 1 1/2 cups)
salt and pepper to taste

DIRECTIONS

Melt butter in a large skillet over medium heat. Add chopped onion and chicken breast and sauté until onions and chicken begin to brown. Add minced garlic and continue to cook for 2 more minutes. Add the rice, stirring to mix, then add the entire can of cream soup. Stir in 2 cups of chicken broth, then increase the heat to high and bring to a boil.

As soon as the mixture begins to boil, turn the heat down to a low simmer and continue to cook for another 10 minutes. Stir frequently to prevent burning.

Once rice is cooked, add the broccoli and 1 cup of the Cooper Cheese. Stir until melted. Then sprinkle the remaining cheese over the top.

Cover until cheese is melted. Or, if using a cast-iron skillet, heat under a high-heat broiler for 2 minutes until cheese begins to brown, being careful not to let it burn.

Allow the completed dish to cool for a few minutes before serving.