Heat the olive oil in a large, ovenproof skillet and sauté the onion and chicken for four minutes or until the onion is tender and the chicken is cooked through. Remove from pan and set aside.
Add water and both packages of Parmesan sorghum mix to the skillet and bring to a boil. Cover, reduce heat to a simmer, and cook for 15-17 minutes or until most all of the liquid is absorbed. Stir occasionally if grains stick to the bottom of the skillet. Set aside for a few minutes to cool, then stir in the sour cream and chicken broth.
Cook broccoli florets in the microwave for 3 minutes on HIGH, remove from the bag and cut into bite-sized pieces. (Feel free to substitute cut fresh broccoli if you have it; you may also steam on a stovetop)
In skillet, stir together broccoli, cooked chicken and onions and cooked sorghum grain. (If your skillet is not ovenproof, transfer cooked sorghum grains to a 9x13-inch baking dish, and mix in broccoli, chicken and onions.) Sprinkle cheddar cheese evenly over top and bake at 350°F for 15 to 20 minutes or until cheese is melted and casserole is bubbly. Serve immediately,
Leftovers can be kept in an airtight container in the refrigerator for up to three days.
Makes about 8 servings
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