Chicken Broccoli Rice Casserole

Name: Chicken Broccoli Rice Casserole (Upgraded)
Total time: 1 h 10 min
Yield: 6
Cuisine: American
Ingredients: 2 cups Cooked Chicken-diced; 1 package Frozen Broccoli Florets-thawed; 1 cup Onion-diced; 2 cloves Garlic-minced; 1 cup Cooked Brown Rice; 1/4 cup Butter; 1/4 cup All-Purpose Flour; 1 1/2 cups Chicken Broth; 1/2 cup Heavy Cream; 4 oz Cream Cheese-softened; 1/2 tsp Salt; 1/4 tsp Black Pepper; 1/2 cup Panko Bread Crumbs; 2 tbsp Melted Butter; 1/4 cup Shredded Parmesan Cheese

⏱1h 10m

👥6

🔥400 cal

Medium

🍽️American

A slightly more refined version of the classic casserole, featuring sautéed vegetables, a richer sauce with cream cheese, and a crispy panko topping.

2 cups Cooked Chicken-diced

1 package Frozen Broccoli Florets-thawed

1 cup Onion-diced

2 cloves Garlic-minced

1 cup Cooked Brown Rice

See all 15 ingredients ↓

(0 reviews)

⏱1h 10m

👥6

🔥400 cal

Medium

🍽️American

A slightly more refined version of the classic casserole, featuring sautéed vegetables, a richer sauce with cream cheese, and a crispy panko topping.

#casserole #chicken #broccoli #rice #comfort food #creamy

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
In a large skillet, melt 1/4 cup Butter over medium heat. Sauté Onion 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 Broth until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
Stir in Heavy Cream and Cream Cheese until smooth and melted. Season with Salt and Pepper.
In the prepared baking dish, combine Cooked Chicken, Thawed Broccoli, Cooked Rice, sautéed Onion and Garlic, and Sauce. Mix well.
In a small bowl, combine Panko Bread Crumbs, Melted Butter, and Parmesan Cheese. Sprinkle evenly over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.

Ingredients

2 cups 480 mL Cooked Chicken-diced
1 package 425 g Frozen Broccoli Florets-thawed
1 cup 240 mL Onion-diced
2 cloves 6 g Garlic-minced
1 cup 195 g Cooked Brown Rice
1/4 cup 60 mL Butter
1/4 cup 30 g All-Purpose Flour
1 1/2 cups 360 mL Chicken Broth
1/2 cup 120 mL Heavy Cream
4 oz 113 g Cream Cheese-softened
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black Pepper
1/2 cup 57 g Panko Bread Crumbs
2 tbsp 30 mL Melted Butter
1/4 cup 57 g Shredded Parmesan Cheese

Equipment

9x13 inch baking dish
Large skillet
Large saucepan
Whisk
Mixing bowl

Instructions

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
In a large skillet, melt 1/4 cup Butter over medium heat. Sauté Onion 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 Broth until smooth. Bring to a simmer, stirring constantly. Cook until thickened, about 5-7 minutes.
Stir in Heavy Cream and Cream Cheese until smooth and melted. Season with Salt and Pepper.
In the prepared baking dish, combine Cooked Chicken, Thawed Broccoli, Cooked Rice, sautéed Onion and Garlic, and Sauce. Mix well.
In a small bowl, combine Panko Bread Crumbs, Melted Butter, and Parmesan Cheese. Sprinkle evenly over the casserole.
Bake for 25-30 minutes, or until bubbly and golden brown.

Nutrition per serving

Calories 400

Ratings & Reviews

0 reviews

Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole

Ratings & Reviews

Comments

You May Also Like