Cheesy Chicken and Rice Casserole
User Reviews
4.7
Cheesy Chicken and Rice Casserole
Description
This casserole starts with cutting frozen broccoli into bite-sized pieces and cubing chicken breast seasoned with salt and pepper. The chicken is browned in a skillet, then removed while onions and carrots sauté until softened. These ingredients are combined with cooked rice and half the cheddar cheese, mixing well.
A sauce is prepared with butter, flour, chicken broth, and milk seasoned with salt, smoked paprika, and freshly cracked black pepper. This sauce thickens gently and is combined with the chicken and vegetable mixture. The remaining cheese is sprinkled on top before baking.
The dish bakes until heated through and cheese melts, resulting in a creamy texture with tender bites of chicken and vegetables. It serves as a complete meal with protein, starch, and vegetables.
Using Better Than Bouillon for the broth adds flavor economically. Thawing the broccoli slightly before cutting ensures even size pieces. The smoked paprika adds subtle warmth without overpowering.
Ingredients
- 1/2 lb broccoli floret $0.85, frozen
- 1 chicken breast $1.26, boneless, skinless, about 2/3 lb
- 1 Tbsp olive oil $0.16
- 1 pinch salt $0.05
- 1 pinch black pepper $0.05
- 1 yellow onion $0.32
- 2 carrot $0.33
- 4 cups long grain rice $0.75, cooked
- 3 Tbsp butter $0.40
- 3 Tbsp flour $0.02
- 1 cup chicken broth $0.13
- 1 cup milk $0.38, whole
- 1/2 tsp salt $0.02
- 1/4 tsp smoked paprika $0.02
- black pepper $0.05, freshly cracked
- 8 oz cheddar cheese $2.00, medium, shredded
Instructions
- Take the broccoli out of the freezer and allow it to begin to thaw. Once it's soft enough to cut with a knife, cut the florets into smaller, bite-sized pieces.
- Cut the chicken breast into small 1/2-inch cubes. Season with salt and pepper. Heat a large skillet over medium, then add the olive oil and swirl to coat the surface. Add the chicken pieces and cook until slightly browned on the outside. Remove the chicken pieces to a large clean bowl.
- While the chicken is cooking, finely dice the onion, and peel and slice the carrots. Add the onion and carrots to the skillet after the chicken is removed and sauté until the onions are softened. Transfer the onions and carrots to the bowl with the chicken.
- Add the chopped broccoli florets (even if not fully thawed) and the cooked rice to the bowl with the chicken, onions, and carrots. Stir to combine, then add 1/2 of the shredded cheddar (about 1 cup) and stir to combine again. Set the mixture aside.
- Begin to preheat the oven to 350ºF and coat the inside of a 2 quart casserole dish with non-stick spray. Add the butter and flour to the same skillet used to cook the chicken and vegetables. Cook and whisk the butter and flour over medium heat until it begins to foam, then continue to stir and cook for one minute.
- Slowly whisk the chicken broth into the flour and butter mixture. Allow it to come up to a simmer, at which time it will thicken. Once thickened, whisk in the milk and allow it to come up to a simmer again. When it's thick enough to coat a spoon, season with smoked paprika, freshly cracked pepper, and salt.
- Pour the sauce over the rice mixture in the bowl and stir until everything is combined and coated in sauce. Transfer the mixture to the casserole dish. Sprinkle the remaining shredded cheese over the casserole.
- Bake the casserole, uncovered, for about 35 minutes or until it becomes golden brown around the edges. Serve hot.
Notes
- Make broth with Better Than Bouillon to enhance flavor cost-effectively.
- Partially thaw frozen broccoli before cutting to get uniform bite-size pieces.
- The smoked paprika imparts a gentle smoky warmth; adjust to taste.
- Use cooked long grain rice to ensure even texture in the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 489kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 26g | 52% |
| Fat | 24g | 37% |
| Sodium | 740mg | 31% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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