Cheesy Chicken Broccoli Rice Casserole
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
448 kcal
-
Course
Main Course
-
Cuisine
American
Cheesy Chicken Broccoli Rice Casserole
Description
The Cheesy Chicken Broccoli Rice Casserole uses a blend of long-grain and wild rice cooked separately, providing a mix of textures and flavors. The sautéed mix of garlic, onion, cremini mushrooms, and celery is flavored with thyme, then thickened with a flour-based roux before the addition of white wine and chicken broth sauces. This base develops a savory, fragrant foundation.
Incorporating broccoli florets, sour cream, shredded rotisserie chicken, and half the cheddar cheese into the rice mixture creates a creamy, well-rounded filling. Topping with the remaining cheese before baking encourages browning and melts for a golden crust. The final bake brings the casserole to a bubbly, heated-through consistency with tender vegetables and moist chicken throughout.
This dish serves well as a filling main course for family dinners, combining protein, vegetables, and grains in one pan. Garnishing with fresh parsley adds a subtle herbal brightness. The recipe also offers freezing suggestions, allowing preparation ahead of time for convenience.
If white wine is unavailable, it can be substituted with more chicken broth without compromising the dish’s savory flavor. Following package instructions for rice ensures proper texture in the finished casserole.
Ingredients
- 1 long-grain rice 6 oz package, mix
- 1 wild rice 6 oz package, mix
- 3 tablespoons butter unsalted
- 3 cloves garlic minced
- 1 onion diced
- 2 cups cremini mushrooms quartered
- 1 celery diced, stalk
- 1/2 teaspoon thyme dried
- 1 tablespoon all-purpose flour
- 1/4 cup white wine dry
- 1 1/2 cups chicken broth
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 3 cups broccoli florets
- 1/2 cup sour cream
- 2 cups chicken shredded rotisserie
- 1 cup cheddar cheese divided (can use reduced fat, shredded
- 2 tablespoons parsley for garnish, optional, chopped fresh leaves
Instructions
- Preheat oven to 375 degrees F.
- Cook the rice mix according to package instructions; set aside.
- Melt the butter in a large ovenproof skillet over medium-high heat. Add the garlic, onion, mushrooms, and celery and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the thyme and cook until fragrant, about 1 minute.
- Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the wine and chicken broth. Cook, whisking constantly, until slightly thickened, 2 to 3 minutes; season with salt and pepper to taste.
- Stir in the broccoli, sour cream, chicken, 1/2 cup of the cheese, and the rice. If you want to freeze the casserole, you can stop here and skip to step 7. Otherwise, sprinkle with the remaining 1/2 cup cheese.
- Transfer the skillet to the oven and bake until the casserole is bubbly and heated through, 20 to 22 minutes. Serve immediately, garnish with parsley, if desired.
- To freeze, transfer the unbaked casserole mixture to a ziplock freezer bag and lay the bag flat in the freezer. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator. To cook, transfer to an ovenproof skillet or baking pan, sprinkle with 1/2 cup cheddar cheese, and bake at 375 degrees F for 20 to 30 minutes, or until heated through.
Notes
- If white wine is unavailable, use all chicken broth as a substitute.
- The casserole can be frozen before baking for convenient meal prep.
- Use rotisserie chicken for easy shred and added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 448 kcal
% Daily Value*
| Calories | 448kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 144mg | 48% |
| Sodium | 897mg | 37% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
