5.0 from 69 votes
Chicken Casserole
This chicken casserole is a blend of cooked chicken, rice and broccoli, all tossed together in a creamy cheese sauce then baked to perfection. A hearty meal that's family friendly and easy to make!
Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 8
Calories: 462 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup onion diced
- 2 1/2 cups milk I use whole milk
- 3 1/2 cups cheddar cheese shredded, divided use
- 2 ounces cream cheese cut into small cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 cups broccoli florets lightly steamed or blanched
- 3 cups cooked rice
- 3 cups cooked chicken diced or shredded
- 1 cup buttery crackers such as Ritz, coarsely crushed
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the oven to 375 degrees. Coat a 9"x13" pan with cooking spray.
- Melt the butter in a medium pot over medium heat. Add the onion and cook for 3-4 minutes until translucent. Add the flour to the pot and stir to coat the onions; cook for 1 minute.
- Slowly whisk the milk into the pan. Cook, stirring occasionally, for 4-5 minutes or until sauce has thickened (coats the back of a spoon).
- Add the cream cheese, 2 1/2 cups of shredded cheddar cheese and the salt, pepper, smoked paprika and garlic to the sauce. Stir until smooth.
- Place the broccoli, rice and chicken in a large bowl and stir to combine. Pour the sauce over the top and toss to coat evenly.
- Pour the broccoli mixture into the prepared pan and smooth the top. Sprinkle the remaining cup of cheese over the top, along with the crushed crackers.
- Bake for 20 minutes or until casserole is bubbly, topping is browned and cheese is melted. Sprinkle with parsley and serve
Cup of Yum
Notes
- I recommend using freshly grated cheese for this recipe. The pre-shredded cheese that comes in a bag is often coated with anti-caking agents and does not melt as smoothly as freshly grated cheese.
- I use long grain white rice when I make this dish, but short grain white rice, brown rice, or wild rice will also work.
- You can pre-cook your broccoli by steaming it in the microwave, or blanching it in a pot of boiling water.
Nutrition Information
Calories
462kcal
(23%)
Carbohydrates
31g
(10%)
Protein
18g
(36%)
Fat
20g
(31%)
Saturated Fat
17g
(85%)
Cholesterol
82mg
(27%)
Sodium
778mg
(32%)
Potassium
280mg
(8%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
1155IU
(23%)
Vitamin C
21mg
(23%)
Calcium
482mg
(48%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 462
% Daily Value*
| Calories | 462kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 82mg | 27% |
| Sodium | 778mg | 32% |
| Potassium | 280mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 21mg | 23% |
| Calcium | 482mg | 48% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.