Go Back
Print

Chicken Broccoli and Cheese Arancini (Rice Balls)

Author Larisha Campbell

Ingredients

  • 2 bags of Minute ® Multi-Grain Medley cooked
  • 2 cups of shredded chicken cooked (poached or rotisserie chicken work best)
  • 1 1/2 cups chopped broccoli cooked
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 2 eggs beaten
  • 2 cups chopped fresh mozzarella
  • 1 cup colby jack cheese
  • 2 1/2 cups breadcrumbs divided
  • 3 tablespoons butter melted, divided

Instructions

  1. Add first 9 ingredients into a large mixing bowl.
  2. Add in 1/2 cup breadcrumbs and 1 tbsp melted butter.
  3. Combine very well.
  4. In a separate bowl melt 2 additional tablespoons butter. Set aside.
  5. In a third bowl, add remaining 2 cups of breadcrumbs. Set aside.
  6. Roll rice mixture into approximately 2 inch balls. Dip in butter, then in breadcrumbs.
  7. Please on ungreased baking sheet.
  8. Baked at 350 for 20 minutes or until golden brown.
  9. *If you would also like to make the alfredo dipping sauce - melt 2 tbsp unsalted butter in a sauce pan, add in 1 cup heavy cream and 1 cup parmesan cheese. Add black pepper and salt to taste. Simmer until thicken. Serve.