Chicken Broccoli and Rice Casserole
User Reviews
5
Chicken Broccoli and Rice Casserole
Description
This casserole starts with broccoli florets cooked until just tender, preserving their texture. In a skillet, butter melts to cook diced onion and celery until translucent, followed by garlic for flavor. A creamy sauce is created by simmering condensed cream of mushroom soup, mayonnaise, paprika, dry mustard, nutmeg, part of the sharp cheddar cheese, and milk together until smooth and melted.
Cooked long-grain white rice and diced cooked chicken are stirred into the sauce along with the prepared broccoli. The mixture is transferred to a greased baking dish, topped with the remaining cheese and light crushed Ritz crackers, creating a crisp, flavorful topping. Baking completes the casserole with a hot, bubbly interior and lightly browned crust.
This dish works well as a comforting dinner, balancing creamy, cheesy, and slightly spiced elements with tender meat, vegetable, and rice. The combination of textures from the creamy filling and crunchy cracker topping adds interest. It is suitable for family meals or leftovers.
Ingredients
- 2 cups broccoli florets
- 2 tablespoons butter salted
- 1 onion small, diced
- 1 celery diced; stalk
- 1 clove garlic minced or pressed
- 1 (10.5 ounce) condensed cream of mushroom soup not diluted, canned
- 2 tablespoons mayonnaise
- ⅛ teaspoon paprika
- ⅛ teaspoon mustard powder dry
- Pinch nutmeg ground
- 1 ½ cups cheddar cheese sharp, grated, divided
- ¾ cup milk 2% or whole
- 2 cups long-grain white rice cooked
- 2 cups chicken cooked, diced
- kosher salt
- black pepper
- 15 Ritz crackers about half of a sleeve, lightly crushed
Instructions
- Cook the broccoli for about 2 minutes in boiling water, just until crisp-tender. Drain and set aside.
- Preheat oven to 350°F. Grease a 2-quart baking dish; set aside.
- In a large skillet or Dutch oven, melt butter over medium-high heat. Add onion and celery; cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
- Reduce the heat to a very low flame. Stir in soup, mayonnaise, paprika, dry mustard, nutmeg, 1 cup of the cheese, and milk. Cook, stirring constantly, until the cheese melts, about 2 minutes. Remove from heat.
- Add cooked rice, chicken, and broccoli; stir to combine. Taste and season with salt and pepper, if necessary.
- Transfer mixture to the prepared baking dish. Top with remaining ½ cup of cheese and crushed crackers.
- Bake, uncovered, for about 25 minutes, or until the filling is hot and bubbly and the topping is lightly browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 people
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 429kcal | 21% |
| Carbohydrates | 28g | 9% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 716mg | 30% |
| Potassium | 407mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 675IU | 14% |
| Vitamin C | 29mg | 32% |
| Calcium | 285mg | 29% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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