Chicken Broccoli Rice Casserole

Name: Chicken Broccoli Rice Casserole (Elevated)
Total time: 1 h 30 min
Yield: 6
Cuisine: French
Ingredients: 2 cups Roasted Chicken-shredded; 1 lb Fresh Broccoli Florets; 1/2 cup Shallots-finely diced; 3 cloves Garlic-minced; 1 cup Arborio Rice-cooked; 1/4 cup Butter; 1/4 cup All-Purpose Flour; 2 cups Chicken Stock; 1 cup Heavy Cream; 6 oz Gruyère Cheese-grated; 1 tsp Truffle Oil; 1/2 tsp Nutmeg-ground; 1/2 cup Panko Bread Crumbs; 2 tbsp Melted Butter; 2 tbsp Fresh Parsley-chopped; 1 tbsp Fresh Thyme-chopped

⏱1h 30m

👥6

🔥550 cal

Medium

🍽️French

A luxurious take on the classic casserole, featuring roasted chicken, fresh broccoli, a creamy Gruyère sauce infused with truffle oil, and a buttery herb crumb topping.

2 cups Roasted Chicken-shredded

1 lb Fresh Broccoli Florets

1/2 cup Shallots-finely diced

3 cloves Garlic-minced

1 cup Arborio Rice-cooked

See all 18 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥550 cal

Medium

🍽️French

A luxurious take on the classic casserole, featuring roasted chicken, fresh broccoli, a creamy Gruyère sauce infused with truffle oil, and a buttery herb crumb topping.

#casserole #chicken #broccoli #rice #comfort food #gruyere #truffle #gourmet

Instructions

Preheat oven to 400°F (200°C). Steam or roast Fresh Broccoli Florets until tender-crisp, about 8-10 minutes. Set aside.
In a large skillet, melt 1/4 cup Butter over medium heat. Sauté Shallots and Garlic until softened, about 5 minutes.
In a large saucepan, melt remaining Butter. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Chicken Stock until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
Stir in Heavy Cream, Gruyère Cheese, Truffle Oil, and Nutmeg until smooth and melted. Season with Salt and White Pepper.
In a 9x13 inch baking dish, combine Shredded Roasted Chicken, Cooked Arborio Rice, Roasted Broccoli, sautéed Shallots and Garlic, and Sauce. Mix well.
In a small bowl, combine Panko Bread Crumbs, Melted Butter, Parsley, and Thyme. Sprinkle evenly over the casserole.
Bake for 20-25 minutes, or until bubbly and golden brown.

Ingredients

2 cups 480 mL Roasted Chicken-shredded
1 lb 454 g Fresh Broccoli Florets
1/2 cup 120 mL Shallots-finely diced
3 cloves 9 g Garlic-minced
1 cup 195 g Arborio Rice-cooked
1/4 cup 60 mL Butter
1/4 cup 30 g All-Purpose Flour
2 cups 480 mL Chicken Stock
1 cup 240 mL Heavy Cream
6 oz 170 g Gruyère Cheese-grated
1 tsp 5 mL Truffle Oil
1/2 tsp 2.5 mL Nutmeg-ground
Salt to taste
White Pepper to taste
1/2 cup 60 g Panko Bread Crumbs
2 tbsp 30 mL Melted Butter
2 tbsp 15 g Fresh Parsley-chopped
1 tbsp 7 g Fresh Thyme-chopped

Equipment

9x13 inch baking dish
Large skillet
Large saucepan
Whisk
Mixing bowl
Steamer or roasting pan

Instructions

Preheat oven to 400°F (200°C). Steam or roast Fresh Broccoli Florets until tender-crisp, about 8-10 minutes. Set aside.
In a large skillet, melt 1/4 cup Butter over medium heat. Sauté Shallots and Garlic until softened, about 5 minutes.
In a large saucepan, melt remaining Butter. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Chicken Stock until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
Stir in Heavy Cream, Gruyère Cheese, Truffle Oil, and Nutmeg until smooth and melted. Season with Salt and White Pepper.
In a 9x13 inch baking dish, combine Shredded Roasted Chicken, Cooked Arborio Rice, Roasted Broccoli, sautéed Shallots and Garlic, and Sauce. Mix well.
In a small bowl, combine Panko Bread Crumbs, Melted Butter, Parsley, and Thyme. Sprinkle evenly over the casserole.
Bake for 20-25 minutes, or until bubbly and golden brown.

Nutrition per serving

Calories 550

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Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole

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