Homemade Cheesy Rice-A-Roni with Chicken and Broccoli
This homemade version of the classic Rice-A-Roni combines tender seared and steamed chicken, toasted rice and vermicelli, bright broccoli florets, and a creamy cheddar cheese sauce. Made in the Ninja Foodi Possible Cooker Pro, this one pot meal is pure comfort food that's perfect for a busy weeknight!
Servings: 4 servings
Calories: 726kcal
Equipment
- Ninja Foodi Possible Cooker Pro
Ingredients
For the Chicken
- 4 chicken cutlets (4 to 6 ounces each, ½ inch thick) Or 2 large chicken breasts (8 to 10 ounces each) sliced in half horizontally
- 1 teaspoon fine grain sea salt For seasoning the chicken
- ½ teaspoon black pepper For seasoning the chicken
- 1 to 2 tablespoons avocado oil Or any neutral cooking oil for searing
- 1½ cups parboiled rice Do not rinse; basmati rice is a good substitute
- 2 ounces vermicelli pasta, broken into small pieces Angel hair or spaghetti can be substituted
- 3 tablespoons salted butter Optional but adds great flavor
- 1 teaspoon fine grain sea salt Or kosher salt
- ½ teaspoon black pepper Fine or coarse ground
- 8 ounces frozen broccoli florets About 4 cups; do not thaw
- 2¼ cups chicken stock Or chicken broth
- ½ cup heavy cream Half and half can be substituted
- 4 ounces sharp cheddar cheese, shredded About 1 cup; any cheddar variety works
- 1 ounce Parmesan cheese, finely grated Added at the end for best flavor
Instructions
- Mix together 1 teaspoon salt and ½ teaspoon pepper in a small bowl. Season the chicken cutlets on both sides with the salt and pepper mixture.1 teaspoon fine grain sea salt, ½ teaspoon black pepper, 4 chicken cutlets (4 to 6 ounces each, ½ inch thick)
- Set the Possible Cooker Pro to High Sear/Sauté and press Start. Add 1 to 2 tablespoons of avocado oil to coat the bottom of the pot. Continue preheating until the display says Add Food.1 to 2 tablespoons avocado oil
- Place the seasoned chicken cutlets in the pot, spacing them out so they are not overlapping. Sear undisturbed for 3 to 5 minutes per side until golden brown. Transfer the chicken to the steam rack and set aside.
For the Cheesy Rice-A-Roni and Broccoli
- With the pot still on high Sear/Sauté, add the butter, rice, and broken vermicelli. Stir to coat with the oil and add the butter Stir occasionally to lightly toast the rice and pasta. When the butter has melted and the pasta is slightly brown, it has finished toasting. This only takes a minute or two.1½ cups parboiled rice, 3 tablespoons salted butter, 2 ounces vermicelli pasta, broken into small pieces
- Add 1 teaspoon salt and ½ teaspoon pepper to the rice mixture and stir. Add the frozen broccoli florets and stir to combine. The frozen broccoli will cool down the pot and prevent burning.1 teaspoon fine grain sea salt, ½ teaspoon black pepper, 8 ounces frozen broccoli florets
- Pour in the chicken stock and heavy cream. Add the shredded cheddar cheese and stir everything together until well combined.2¼ cups chicken stock, ½ cup heavy cream, 4 ounces sharp cheddar cheese, shredded
- Place the rack with the seared chicken on top of the rice mixture. Put the lid on with the steam vent hole facing away from you.
- Turn off Sear/Sauté and switch to Steam mode. Set the time for 14 minutes and press Start.
- When the steam cycle completes, leave the lid on and let everything rest for 5 minutes. This allows the rice to absorb any remaining liquid.
- Remove the lid and transfer the chicken to a cutting board. Stir the grated Parmesan cheese into the rice mixture until well combined.1 ounce Parmesan cheese, finely grated
- Slice the chicken if desired and serve over or alongside the cheesy rice. Enjoy!
Notes
PREP TIPS
• Mix the salt and pepper together before seasoning the chicken for even distribution.
• Break the vermicelli into small pieces before cooking. The size does not need to be exact.
• Shred the cheese from a block for the smoothest melting, though pre-shredded works fine.
• Have all ingredients measured and ready before you start cooking. CHICKEN TIPS
• Use chicken cutlets that are ½ inch thick and 4 to 6 ounces each for proper cooking.
• You can buy thinly sliced chicken breasts or slice 2 larger breasts (8 to 10 ounces each) in half horizontally.
• Do not skip searing the chicken. This develops the Maillard reaction and adds great flavor to the entire dish.
• If your chicken cutlets are very thin (less than ½ inch), remove them from the pot before the 5 minute rest to prevent overcooking. RICE TIPS
• Parboiled rice works best because it holds up during cooking without becoming mushy.
• Do not rinse the rice. The starch helps create a creamy texture.
• Toasting the rice and vermicelli adds a nutty flavor to the finished dish.
• The liquid ratio is intentionally lower than typical rice recipes because the chicken and broccoli release moisture during cooking. VARIATIONS
• Add garlic powder or onion powder when toasting the rice for extra flavor.
• Use rotisserie chicken or leftover chicken instead of searing fresh chicken. Add it during the last 5 minutes to warm through.
• Substitute different cheeses like Monterey Jack or Gruyère.
• Add other vegetables like diced bell peppers or mushrooms. STORAGE
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in airtight containers or freezer bags for 2 to 3 months. Thaw overnight in the refrigerator before reheating. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• Mix the salt and pepper together before seasoning the chicken for even distribution.
• Break the vermicelli into small pieces before cooking. The size does not need to be exact.
• Shred the cheese from a block for the smoothest melting, though pre-shredded works fine.
• Have all ingredients measured and ready before you start cooking. CHICKEN TIPS
• Use chicken cutlets that are ½ inch thick and 4 to 6 ounces each for proper cooking.
• You can buy thinly sliced chicken breasts or slice 2 larger breasts (8 to 10 ounces each) in half horizontally.
• Do not skip searing the chicken. This develops the Maillard reaction and adds great flavor to the entire dish.
• If your chicken cutlets are very thin (less than ½ inch), remove them from the pot before the 5 minute rest to prevent overcooking. RICE TIPS
• Parboiled rice works best because it holds up during cooking without becoming mushy.
• Do not rinse the rice. The starch helps create a creamy texture.
• Toasting the rice and vermicelli adds a nutty flavor to the finished dish.
• The liquid ratio is intentionally lower than typical rice recipes because the chicken and broccoli release moisture during cooking. VARIATIONS
• Add garlic powder or onion powder when toasting the rice for extra flavor.
• Use rotisserie chicken or leftover chicken instead of searing fresh chicken. Add it during the last 5 minutes to warm through.
• Substitute different cheeses like Monterey Jack or Gruyère.
• Add other vegetables like diced bell peppers or mushrooms. STORAGE
• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in airtight containers or freezer bags for 2 to 3 months. Thaw overnight in the refrigerator before reheating. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1serving | Calories: 726kcal | Carbohydrates: 77g | Protein: 22g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 1753mg | Potassium: 498mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1399IU | Vitamin C: 51mg | Calcium: 363mg | Iron: 2mg