Cheesy Chicken, Broccoli, and Rice Casserole
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8
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Course
Main Course
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Cuisine
American
Cheesy Chicken, Broccoli, and Rice Casserole
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
Casserole:
- 3 cups broccoli florets
- 6 tbsp butter divided
- 1 tsp olive oil
- 2 chicken breasts trimmed of fat & cut into small bite-sized pieces
- Sea Salt and Freshly Cracked Pepper to taste
- 8 oz cremini mushrooms sliced
- ½ yellow onion diced
- 2 cloves of garlic minced
- 3 tbsp flour
- 3 cups whole milk
- 3 cups sharp cheddar divided
- 3 cups leftover rice
Topping:
- 2 tbsp butter melted
- 1½ cups Ritz crackers crushed (or plain panko crumbs would be fine)
Instructions
- Preheat the oven to 400 degrees. Coat a 9 x 13 glass baking dish with cooking spray.
- Prepare the broccoli by filling a bowl with ice water; set aside. Boil a saucepan of water over high heat. Add the broccoli florets and cook for 30 seconds.
- Using a slotted spoon, remove the broccoli florets and immediately plunge them into the ice water to stop the cooking process and preserve the bright green color.
- Remove the cooled broccoli florets to a plate lined with paper towels to drain well.
- Prepare the chicken by heating 1 tablespoon of butter and 1 teaspoon of olive oil in a large skillet over medium-high heat.
- Add the diced chicken breasts and season with sea salt and freshly cracked pepper, to taste.
- Cook, stirring occasionally, for 4-5 minutes, or until just cooked through. Transfer the chicken and juices to a bowl; set aside.
- Prepare the mushrooms and onions by heating two tablespoons of butter in the same large skillet over medium-high heat.
- Add the mushrooms and onion then cook, stirring occasionally, for 5-6 minutes, or until the onions are softened and the mushrooms are golden.
- Add the minced garlic and cook, stirring constantly, for 45 seconds. Season with sea salt and freshly cracked pepper, to taste. Transfer to the same bowl as the chicken; set aside.
- Make the sauce by heating the final three tablespoons of butter in the same large skillet over medium-high heat.
- Add the flour once the butter has melted and whisk together constantly for 1-2 minutes, until starting to turn golden and smells nutty.
- Slowly add the milk in a steady stream while continually whisking. Allow the sauce to come to a simmer and thicken a bit for a few minutes.
- Whisk in 2 cups of the sharp cheddar, a handful at a time, making sure the cheese completely melts before adding another handful. Remove from heat.
- Taste and season with sea salt and freshly cracked pepper, to taste.
- Finish the casserole by adding the chicken, mushrooms, onion, broccoli florets, and leftover rice to the cheese sauce and stir until combined.
- Pour into the prepared baking dish and spread out evenly.
- Next, sprinkle the remaining 1 cup of cheese evenly on top of the casserole.
- Make the topping by combining the crushed Ritz crackers with the melted butter; mix until well combined.
- Sprinkle evenly on top of the casserole.
- Place into the oven and bake for 15-20 minutes, or until browned and bubbly.
- Allow to sit for 15 minutes before serving. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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