Cheesy Chicken and Broccoli Rice Casserole
- Cheesy Chicken and Broccoli Rice Casserole
- Recipe
- Ingredients
- Instructions
ALWAYS A WINNER! Can be made ahead of time, and leftovers taste even better! So cheesy, comforting and hearty!
I think I just found my favorite weeknight casserole dish.
It’s not too heavy. It’s not too healthy. It’s just right.
With the perfect cheese-rice-broccoli-mushroom ratio to please everyone.
And it doesn’t have any kind of “condensed cream of soup” here.
You can also sub low-fat cheddar and sour cream to save on some calories without sacrificing too much taste.
Best of all, you can easily make this ahead of time.
Simply prep until step 5 and step aside. Pop in the oven 20-22 minutes before serving time.
Boom. Done.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour
Ingredients
Instructions
1. Preheat oven to 375 degrees F.
2. Cook rice according to package instructions; set aside.
3. Melt butter in a large oven-proof skillet over medium high heat. Add garlic, onion, mushrooms and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
4. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in wine and chicken stock. Cook, whisking constantly, until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
5. Stir in broccoli, sour cream, chicken, 3/4 cup cheese and rice. Sprinkle with remaining 3/4 cup cheese.
6. Place into oven and bake until bubbly and heated through, about 20-22 minutes.
7. Serve immediately, garnished with parsley, if desired.
