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Cheesy Chicken and Broccoli Rice Casserole

ALWAYS A WINNER! Can be made ahead of time, and leftovers taste even better! So cheesy, comforting and hearty!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 1 (6-ounce) package long-grain and wild rice mix
  • 3 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 onion diced
  • 2 cups cremini mushrooms quartered
  • 1 stalk celery diced
  • ½ teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • ¼ cup dry white wine
  • 1 ¼ cups chicken stock
  • Kosher salt and freshly ground black pepper
  • 3 cups broccoli florets
  • ½ cup sour cream
  • 2 cups leftover shredded rotisserie chicken
  • 1 ½ cups shredded cheddar cheese divided
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F.
  2. Cook rice according to package instructions; set aside.
  3. Melt butter in a large oven-proof skillet over medium high heat. Add garlic, onion, mushrooms and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in wine and chicken stock. Cook, whisking constantly, until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
  5. Stir in broccoli, sour cream, chicken, 3/4 cup cheese and rice. Sprinkle with remaining 3/4 cup cheese.
  6. Place into oven and bake until bubbly and heated through, about 20-22 minutes.
  7. Serve immediately, garnished with parsley, if desired.