Cheesy Chicken Broccoli Rice Casserole

Name: Cheesy Chicken Broccoli Rice Casserole (Upgraded)
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 cups Cooked Chicken-diced; 1 cup Cooked Long-Grain White Rice; 1 head Broccoli-cut into florets; 1/2 cup Onion-diced; 2 cloves Garlic-minced; 1/4 cup Butter; 1/4 cup All-Purpose Flour; 2 1/2 cups Milk; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/4 tsp Nutmeg; 1 1/2 cups Shredded Cheddar Cheese; 1/2 cup Shredded Gruyere Cheese; 1/2 cup Panko Bread Crumbs; 2 tbsp Melted Butter

⏱1h 15m

👥6

🔥400 cal

Medium

🍽️American

A slightly refined version of the classic casserole, featuring sautéed vegetables and a more flavorful cheese sauce.

2 cups Cooked Chicken-diced

1 cup Cooked Long-Grain White Rice

1 head Broccoli-cut into florets

1/2 cup Onion-diced

2 cloves Garlic-minced

See all 15 ingredients ↓

(0 reviews)

⏱1h 15m

👥6

🔥400 cal

Medium

🍽️American

A slightly refined version of the classic casserole, featuring sautéed vegetables and a more flavorful cheese sauce.

#casserole #chicken #broccoli #rice #comfort food

Instructions

Preheat oven to 375°F (190°C).
Cook rice and chicken if not already cooked.
Steam Broccoli Florets until tender-crisp.
In a skillet, sauté Onion and Garlic in 1 tbsp Butter until softened.
In a saucepan, melt remaining Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
Remove from heat and stir in Salt, Pepper, Nutmeg, Cheddar Cheese, and Gruyere Cheese until melted and smooth. This is your Sauce.
In a large bowl, combine Cooked Chicken, Cooked Rice, Broccoli Florets, and sautéed Onion and Garlic.
Pour Sauce over the chicken and broccoli mixture and stir to combine.
Pour the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko Bread Crumbs and Melted Butter. Sprinkle over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.

Ingredients

2 cups 480 mL Cooked Chicken-diced
1 cup 240 mL Cooked Long-Grain White Rice
1 head 500 g Broccoli-cut into florets
1/2 cup 120 mL Onion-diced
2 cloves 6 g Garlic-minced
1/4 cup 60 mL Butter
1/4 cup 30 g All-Purpose Flour
2 1/2 cups 600 mL Milk
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
1/4 tsp 1.25 mL Nutmeg
1 1/2 cups 180 g Shredded Cheddar Cheese
1/2 cup 60 g Shredded Gruyere Cheese
1/2 cup 60 g Panko Bread Crumbs
2 tbsp 30 mL Melted Butter

Equipment

9x13 inch baking dish
Saucepan
Large bowl
Skillet
Whisk

Instructions

Preheat oven to 375°F (190°C).
Cook rice and chicken if not already cooked.
Steam Broccoli Florets until tender-crisp.
In a skillet, sauté Onion and Garlic in 1 tbsp Butter until softened.
In a saucepan, melt remaining Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
Remove from heat and stir in Salt, Pepper, Nutmeg, Cheddar Cheese, and Gruyere Cheese until melted and smooth. This is your Sauce.
In a large bowl, combine Cooked Chicken, Cooked Rice, Broccoli Florets, and sautéed Onion and Garlic.
Pour Sauce over the chicken and broccoli mixture and stir to combine.
Pour the mixture into a greased 9x13 inch baking dish.
In a small bowl, combine Panko Bread Crumbs and Melted Butter. Sprinkle over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.

Nutrition per serving

Calories 400

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Cheesy Chicken Broccoli Rice Casserole

Cheesy Chicken Broccoli Rice Casserole

Ratings & Reviews

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