A comforting dinner that will bring everyone to the table.
2Tbsp.all-purpose flour
2cupswhole milk
8oz.fontina cheese, shredded (about 2 cups), divided
1(8.8-oz.)
Prepare the recipe as directed, substituting 4 cups broccoli florets.
Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
Preheat oven to 400F.
Bake, uncovered, until chicken and Broccolini are partially cooked, about 10 minutes.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high.
Add onion; cook, stirring often, until tender, about 3 minutes.
Add garlic; cook until fragrant, about 30 seconds.
Gradually whisk in milk until smooth; bring to a simmer over medium.
Cook, whisking often, until slightly thickened, 5 to 8 minutes.
Transfer chicken and Broccolini to sauce in skillet, discarding any juices in baking dish.
Add rice to skillet; stir until just coated.
Spoon mixture into baking dish.
Bake, uncovered, at 400F until top is golden brown, 25 to 30 minutes.
Garnish with additional thyme.
