If you are on the hunt for a heavy tasty meal that is easy to prepare but full of flavors, so delicious, then this Broccoli Rice Cheese and Chicken Casserole is just the right mix of tender chicken, airy rice, vibrant broccoli, and swirled in that creamy soup? It is vying with other best options for a speedy night covered by chicken-themed potlucks or when a big meltdown is in order. Surely crowed-catchy, not to mention how versatile its variables could be, allowing satisfyingly perfect choices for your own taste! Here is a simply wonderful and pleasant recipe that is family-pleaser as a likely possibility.
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Ingredients
For the Casserole:
- Cooked chicken breast (2 cups, shredded or cubed)
- Broccoli florets (3 cups, fresh or frozen)
- White or brown rice (2 cups, cooked)
- Butter (3 tbsp)
- Onion (1 medium, diced)
- Garlic (2 cloves, minced)
- All-purpose flour (3 tbsp)
- Chicken broth (1 ½ cups)
- Milk (1 cup)
- Cream cheese (4 oz, softened)
- Cheddar cheese (2 cups, shredded)
- Salt (1 tsp)
- Black pepper (½ tsp)
- Paprika (½ tsp)
- Parmesan cheese (¼ cup, grated, optional)
Instructions
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
Step 2: Cook the Broccoli
If using fresh broccoli, steam or blanch it in boiling water for 2-3 minutes until bright green and slightly tender. If using frozen broccoli, thaw and drain any excess water. Set aside.
Step 3: Sauté the Aromatics
Melt the butter in a large skillet over medium heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
Step 4: Make the Cheese Sauce
Sprinkle the flour over the onions and garlic, stirring constantly for about 1 minute to cook out the raw flour taste. Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens, about 3-5 minutes.
Add the softened cream cheese, stirring until completely melted and smooth. Stir in 1 ½ cups of shredded cheddar cheese until melted and combined. Season with salt, black pepper, and paprika.
Step 5: Assemble the Casserole
In a large mixing bowl, combine the cooked chicken, cooked rice, and broccoli. Pour the cheese sauce over the mixture and stir until everything is evenly coated.
Transfer the mixture to the prepared baking dish and spread it out evenly. Top with the remaining ½ cup of shredded cheddar cheese and the grated Parmesan cheese if using.
Step 6: Bake the Casserole
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Step 7: Serve and Enjoy
Remove from the oven and let the casserole rest for a few minutes before serving. Garnish with chopped parsley or extra paprika if desired. Serve warm and enjoy this comforting dish!
Serving and Storage Tips
This casserole jives perfectly with any green salad, garlic bread and steamed vegetables for a full meal.
Store any leftovers you have in an air tight container inside the fridge. The shelf life in the freezer can end up extending for three days.
Before freezing, let cool and then cover it in cellophane and foil. The food can be frozen as long as two months. Reheat in the oven at 350°F (175°C) until fully bubbly.
Helpful Notes
For a lighter version, choose low-fat milk, reduced-fat cheese, and cut back on the butter.
Go for an extra selection of veggies such as mushrooms, bell peppers, or carrots to pack flavor and nutrients.
By simply adding a dash of cayenne pepper or crushed red pepper to your cheese sauce, you can turn this into a spicier casserole.
Tips from Well-Known Chefs
For a crunchy layer, use a small handful of crushed Ritz crackers combined with melted butter, according to Ree Drummond.
Ina Garten suggested mixing two cheeses int the sauce. She suggests Gruyère or Monterey Jack cheese. This would offer depth to the dish. Also, essentially, mix your choice of cheese.
Martha Stewart suggests increasing the flavor of the rice by cooking it in chicken broth as opposed to water.
Frequently Asked Questions
May I skip white rice with brown?
Yes, brown rice fits well in this recipe, provides a slightly nutty taste, and adds extra fiber.
How would it be possible to make a gluten-free casserole?
Use a gluten-free flour mix to thicken the cheese sauce and make sure that all other ingredients like the broth are gluten-free.
What could I use instead of cream cheese?
Some good things to use are Greek yogurt, sour cream, or a non-dairy cream cheese substitute, as it all depends on what flavor and texture you’re looking for.
May the dish be made dairy-free?
Yes, of course! You may also use plant-based milk, dairy-free cheese alternative, and dairy-free butter.
How can I make sure that my casserole will not be dry?
Ensure the sauce is creamy and that it coats the rice, chicken, and broccoli well. Also, cover the casserole with foil during the first 15 minutes to retain the moisture.
Can I prepare this casserole ahead of time?
Absolutely! What you can do is prep this casserole up to 24 hours in advance; cover and refrigerate it until ready to bake.
What if I don’t have cheddar cheese?
Just grab any melting cheese you like: mozzarella, Colby, some Swiss, whatever.
Can I include other meats?
Yes, go ahead! Simply include cooked bacon, sausage, or diced ham for a taste change.
How would I reheat the leftovers without making them dry?
Reheat at 350°F (175°C) in an oven, covered with foil. At times, you may wet a paper towel and place it over the dish for heating in the microwave.
What nice things can I serve with this casserole?
Go easy on the tummy: fresh garden salad, roasted vegetables, or crusty bread for a balanced meal.
Give thanks for your Broccoli Rice Cheese and Chicken Casserole—a scrumptious, warming delight to nosh on at any event!
