Cheesy Chicken and Broccoli Casserole with Rice
User Reviews
5
Cheesy Chicken and Broccoli Casserole with Rice
Description
This casserole features shredded cooked chicken, cooked long-grain white rice, and thawed baby broccoli florets mixed into a creamy cheese-based sauce. The sauce starts by melting butter and cooking onion and garlic, then thickening with flour and chicken broth before stirring in softened cream cheese, Dijon mustard, and herbs like thyme and rosemary. Seasoned with salt and pepper, the sauce envelops the main ingredients before being transferred to a baking dish. Crushed Ritz crackers mixed with melted butter form a crunchy topping that browns in the oven.
Baking at 350°F for 25-30 minutes heats the casserole through and allows the topping to crisp lightly without drying the rice or chicken. The dish balances creamy textures with a crunchy crust. It serves well as a complete meal and pairs with simple sides or a green salad.
Using rotisserie chicken and thawed frozen broccoli simplifies preparation. Full-fat cream cheese softened at room temperature ensures it incorporates smoothly into the sauce. The recipe suggests optional substitutions for the topping and vegetables, such as crushed chips or other vegetables like peas or sautéed mushrooms. Leftovers reheat well, and halving ingredients works for smaller portions.
Ingredients
- ¾ cup butter salted, 1 ½ sticks
- 1 onion diced
- 4 cloves garlic minced
- ½ cup all-purpose flour
- 3 cups chicken broth low-sodium
- 12 ounces cream cheese cubed and softened at room temperature, 1 ½ packages
- 2 teaspoons thyme or ½ teaspoon dried thyme, chopped fresh
- 1 teaspoon rosemary or ¼ teaspoon dried rosemary, minced fresh leaves
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons kosher salt plus more to taste
- ½ teaspoon black pepper ground
- 4 cups chicken cooked, shredded
- 4 cups long-grain white rice cooked
- 4 cups baby broccoli florets frozen, thawed, about 12.6 ounces
- 2 cups Ritz crackers coarsely crushed (about 1 sleeve), mixed with 2 tablespoons melted butter
Instructions
- Preheat oven to 350° F . Grease a 9 x 13-inch baking dish; set aside.
- In a large Dutch oven, melt butter over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5-7 minutes. Add flour, whisking constantly for 2 minutes. Gradually whisk in the broth; bring to a boil. Reduce heat to medium-low; whisk constantly until the sauce thickens, about 2 minutes.
- Remove from the heat; whisk in the cream cheese, thyme, rosemary, mustard, salt, and pepper until smooth. Stir in chicken, rice, and broccoli. Transfer the mixture to the prepared baking dish.
- Top with the buttered Ritz cracker crumbs.
- Bake until hot and bubbly, about 25-30 minutes. Let stand 10 minutes before serving.
Notes
- Using store-bought rotisserie chicken and thawed frozen baby broccoli speeds up preparation significantly.
- Ensure cream cheese is softened at room temperature for smooth incorporation into the sauce.
- A 12.6-ounce bag of baby broccoli florets provides the 4 cups needed for the casserole.
- Use about one sleeve of Ritz crackers crushed with melted butter for the topping; substitute with crushed potato chips or buttery crackers if needed.
- Bake only until the casserole is heated through and bubbly to avoid drying out the rice and chicken.
- To serve fewer people, halve the ingredient amounts and bake in a smaller dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Serving | 1/10 of the dish | |
| Calories | 525kcal | 26% |
| Carbohydrates | 36g | 12% |
| Protein | 25g | 50% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 762mg | 32% |
| Potassium | 436mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1122IU | 22% |
| Vitamin C | 34mg | 38% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
