Broccoli Rice Cheese and Chicken Casserole
Delight in the comforting flavors of home-cooked goodness with this Broccoli Rice Cheese and Chicken Casserole. It's a hearty and wholesome dish that brings together tender chicken,
Equipment
- Large skillet
- Casserole dish
- Mixing bowl
- Whisk
- Saucepan
Ingredients
- 2 cups cooked chicken shredded or diced
- 2 cups cooked rice
- 2 cups broccoli florets blanched
- 1 1/2 cups shredded cheddar cheese divided
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Optional: breadcrumbs or crushed crackers for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a casserole dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the flour and whisk until smooth to form a roux.
- Gradually pour in the milk while whisking constantly to prevent lumps from forming. Cook until the mixture thickens and begins to bubble.
- Stir in the garlic powder, onion powder, salt, and pepper, to taste. Cook for an additional minute, then remove the skillet from heat.
- In a mixing bowl, combine the cooked chicken, cooked rice, blanched broccoli florets, and half of the shredded cheddar cheese.
- Pour the creamy sauce over the chicken, rice, and broccoli mixture, stirring until everything is evenly coated.
- Transfer the mixture to the prepared casserole dish, spreading it out into an even layer.
- Sprinkle the remaining shredded cheddar cheese over the top of the casserole. If desired, top with breadcrumbs or crushed crackers for added crunch.
- Cover the casserole dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Once done, remove the casserole from the oven and let it cool for a few minutes before serving.