Top with 1 cup shredded cheddar cheese and ¼ cup freshly grated parmesan cheese, optional
Instructions
Instructions
Preheat oven to 350 degrees
Spray a 9x13x2 inch baking dish with cooking spray
Cook the farro in salted water until al dente (still has a bite to it,
NOT SOGGY), because it will cook a bit longer in the oven
Place the broccoli in a pot of salted boiling water for 20-30
seconds, and drain immediately; this takes the raw bite away
while still keeping the broccoli crunchy; make sure to let it drain
well to prevent excess water
In a medium skillet, melt the butter and olive oil over medium
heat
Add in the shallot and a sprinkle of salt, cook until softened
Add in the garlic and thyme (and red pepper flakes, if using),
and cook for about a minute, stirring consistently being sure the
garlic doesn’t brown
Whisk in the flour, and cook for about a minute
While whisking, slowly pour in the chicken or veggie stock;
whisking will prevent clumps
Whisk in the cheese, and stir until melted and well incorporated
In a large bowl combine the farro, chicken, and broccoli, and
pour in the cheese mixture; stir until well combined
Pour the mixture into the prepared baking dish, and sprinkle
with cheese, optional
Bake at 350 degrees for 25-30 minutes, until bubbly
Allow to sit for 5-10 minutes before serving
Originally Submitted
6/12/2016
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