Chicken Broccoli and Rice Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Total Time
1 hr 35 mins
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Servings
6 servings
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Calories
325 kcal
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Course
Main Course
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Cuisine
American
Chicken Broccoli and Rice Casserole
Description
This casserole begins by cooking wild rice according to package directions. Broccoli florets are briefly sautéed and steamed in a skillet, preserving a bright green color and slight crispness. Onions, garlic, and seasoned chicken pieces are cooked together until the chicken is done. A simple white sauce is prepared by melting butter, whisking in flour, and cooking with milk until thickened. Cheddar and Swiss cheese are added to enrich the sauce, which is then combined with the cooked ingredients along with Greek yogurt to add creaminess and a bit of tartness.
The mixture is assembled in an oiled casserole dish and baked at 375°F. The resulting dish has tender, flavorful chicken and broccoli nestled among wild rice grains, bound together by a creamy, cheesy sauce. It can serve as a main course or filling side.
Leftovers can be refrigerated for up to 4-5 days or frozen; if frozen, thaw completely before reheating. Preparing wild rice in advance saves cooking time. If baking directly from the refrigerator, the casserole may require extended baking time to heat through.
Ingredients
- 1 cup wild rice uncooked
- 2 cups broccoli florets
- 1/2 cup onion diced
- 1 clove garlic minced
- 3/4 pound chicken breast cut into bite sized pieces
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 1 tablespoon butter
- 1 1/2 tablespoons flour
- 1 1/4 cups milk
- 1/2 cup cheddar cheese shredded sharp
- 3/4 cup swiss cheese shredded
- 1/4 cup Greek yogurt plain, non-fat
Instructions
- Cook the wild rice according to package instructions.
- Preheat oven to 375 degrees and spray a 2 quart casserole dish (or similar size) with cooking oil. Set aside.
- Heat a large non-stick skillet over medium-high heat. When the skillet is hot add in the broccoli florets and sauté for 1 minute. Add in 1/4 cup of water and cover with a lid. Let the broccoli steam for approximately 3 minutes then remove it from the skillet onto a plate.
- Return the skillet to the stove and spray with cooking oil. Add in the onion and garlic and sauté for 2 minutes. Add in the chicken and season with salt and pepper. Sauté the chicken until it is cooked through then remove the mixture from the skillet and onto the plate with the broccoli.
- Lower the heat to medium and melt the butter in the skillet. Whisk in the flour, let it cook for 1 minute. Slowly whisk in the milk until the flour mixture is dissolved and the sauce starts to thicken. Season with salt and pepper and continue to whisk until the sauce is thick enough to coat the back of a spoon.
- Add in the cheese, reserving 1/4 cup and whisk until melted and smooth. Remove the skillet from the heat and whisk in the Greek yogurt. Add the chicken, broccoli and wild rice to the sauce and stir together until everything is combined.
- Pour into the prepared casserole dish and top with the remaining shredded cheese. Cover loosely with foil and bake for approximately 20-30 minutes or until bubbly and the cheese is melted.
Notes
- Store leftovers covered in the refrigerator for up to 4-5 days.
- Freeze casserole in airtight freezer-safe containers; thaw completely for at least 24 hours before reheating.
- Cook wild rice ahead of time, cool, freeze flat in freezer bags, and thaw when ready to use to save time.
- The casserole can be assembled a couple of days in advance and refrigerated before baking.
- If baking from chilled, allow additional cook time for thorough heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 325kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 69mg | 23% |
| Sodium | 204mg | 9% |
| Potassium | 539mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 28.9mg | 32% |
| Calcium | 269mg | 27% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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