Description
This comforting Chicken, Broccoli, and Rice Casserole combines tender chicken breast, fresh broccoli, and creamy cheeses baked to bubbly perfection. Featuring a rich homemade sauce with evaporated milk and chicken broth, this dish is a hearty and satisfying meal perfect for family dinners or meal prep.
Ingredients
Scale
Rice
- 1 (12-oz) package long grain rice (cooked according to package directions)
Chicken and Vegetables
- 1/4 cup butter (divided)
- 1 pound chicken breast (diced)
- 1 small onion (chopped)
- 1/2 pound mushrooms (sliced)
- 1 head broccoli (in florets)
Seasonings and Sauce
- 1/2 teaspoon dried garlic powder
- 1/4 teaspoon celery salt
- 1/4 teaspoon dried thyme
- 4 tablespoons flour
- 1 1/2 cups chicken broth (or more as needed)
- 1 cup evaporated milk
- 1 (8-oz) package cream cheese
Cheese
- 2 cups shredded cheese (American, cheddar, mozzarella… whatever you like)
Instructions
- Prep: Preheat the oven to 375°F (190°C). Lightly grease a deep 9×13 inch casserole dish to ensure the casserole doesn’t stick during baking.
- Sauté chicken and aromatics: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced chicken and cook until lightly browned on all sides. Stir in the chopped onion and sliced mushrooms, cooking until softened, about 5 minutes. Then, mix in garlic powder, celery salt, dried thyme, and the remaining butter, allowing the flavors to blend.
- Make sauce: Sprinkle in the flour and stir continuously, ensuring no dry flour streaks remain. Gradually pour in 1.5 cups of chicken broth and 1 cup evaporated milk, stirring well until the mixture is smooth and starts to thicken.
- Add broccoli and cheeses: Stir in the broccoli florets and simmer the mixture for 5 minutes, adding up to 1/2 cup extra broth if the sauce appears too dry. Remove the skillet from heat and incorporate the cream cheese, 1 cup of shredded cheese, and the cooked rice, mixing everything thoroughly.
- Assemble: Transfer the rice mixture into the prepared casserole dish, spreading it evenly. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
- Bake: Place the casserole uncovered in the preheated oven and bake for 20-30 minutes, or until the cheese on top has melted and the casserole is bubbling around the edges.
Notes
- Feel free to use your favorite combination of shredded cheeses for a customized flavor.
- If the sauce becomes too thick while cooking, add extra chicken broth a little at a time to achieve desired consistency.
- For a lower-fat version, substitute butter with olive oil and use reduced-fat cheeses.
- The casserole can be assembled the night before and baked fresh when ready.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
