• Jenn

Chicken, Rice and Broccoli Casserole

I realize I have been posting a lot of fatty casserole dishes, but honestly, it’s been so cold here lately that these gooey baked dinners have been amazing. 🙂 So… here’s another one! I promise, spring and summer will bring new ideas, lighter meals and some fresh recipes.

Serves 4

Ingredients:

  1. 2 tablespoons olive oil

  2. 1-2 carrots

  3. 1 celery stalk

  4. 1/4 of a large onion or 1/2 of an average size onion

  5. 3 chicken breasts, cubed

  6. 1 medium size head of broccoli, chopped (I used the whole head, stalk and all. if you don’t, then you might need 2)

  7. 1/2 cup cooked rice

  8. 1 cup of whole milk

  9. 1 1/2 cups chicken broth

  10. 1 tbsp. butter

  11. 2 tbsp. flour

  12. 1 tsp. garlic powder

  13. 1 tsp. onion powder

  14. 2 1/2 cups of shredded cheddar cheese

  15. salt to taste

Begin by preheating the oven to 350°F

Turn the burner on to a medium/medium-high. In a large pan put in the olive oil. Add the carrots, celery and onion. Cook until the onion is translucent. Add the chicken and cook until the chicken is cooked through. During this entire time make sure that you are stirring everything every so often so not burn anything. Once the chicken is cooked add the broccoli. Again stirring fairly consistently. Once the broccoli is bright green add the cooked rice, turn off the heat and stir until mixed well. Transfer everything into an 8X8 casserole dish.

Next… the sauce…. Use the same pan that you made the chicken in, no need to clean because you can use everything that didn’t come off of the pan for the sauce. Begin by turning the burner on to a medium/medium-high heat and add the butter. Once it has melted add the flour. Make sure that as you add the flour you whisk. As you are whisking add the milk around a 1/4 of a cup at a time. It’s important that you whisk the entire time you add the liquid and it’s also important that add the liquid slowly allowing the liquid to thicken before you add more. Also, your milk needs to be cold, it seriously makes a difference. Once all the milk is added, let it come to a boil (continue whisking) and add the chicken broth, the exact same way you added the milk. Add the garlic powder and onion powder. Finally. Add 1 cup of the cheddar cheese (save the rest), this is where if you think it may need more salt, add it now. Stir until melted and add to the casserole dish. Make sure to pour all of the casserole, not just in the middle. cover with tin foil and bake for 30 minutes.

Take off the tin foil, add the rest of the cheese and let it sit for a few minutes to melt. Serve and ENJOY! 🙂


Print

Chicken, Rice and Broccoli Casserole

A Quick and Easy Meal to enjoy with the family.

Course Main Course

Cuisine American

Keyword broccoli, casserole, chicken, dinner, rice

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 people

Ingredients

  1. 2 tablespoons olive oil

  2. 1-2 carrots

  3. 1 celery stalk

  4. 1/4 of a large onion or 1/2 of an average size onion

  5. 3 chicken breasts cubed

  6. 1 medium size head of broccoli chopped (I used the whole head, stalk and all. if you don't, then you might need 2)

  7. 1/2 cup cooked rice

  8. 1 cup of whole milk

  9. 1 1/2 cups chicken broth

  10. 1 tbsp. butter

  11. 2 tbsp. flour

  12. 1 tsp. garlic powder

  13. 1 tsp. onion powder

  14. 2 1/2  cups of shredded cheddar cheese

  15. salt to taste

Instructions

Begin by preheating the oven to 350°F

Turn the burner on to a medium/medium-high. In a large pan put in the olive oil. Add the carrots, celery and onion. Cook until the onion is translucent.

Add the chicken and cook until the chicken is cooked through. During this entire time make sure that you are stirring everything every so often so not burn anything. Once the chicken is cooked add the broccoli. Again stirring fairly consistently.

Once the broccoli is bright green add the cooked rice, turn off the heat and stir until mixed well. Transfer everything into an 8X8 casserole dish.

The Sauce....

Use the same pan that you made the chicken in, no need to clean because you can use everything that didn't come off of the pan for the sauce. Begin by turning the burner on to a medium/medium-high heat and add the butter. Once it has melted add the flour. Make sure that as you add the flour you whisk.

As you are whisking add the milk around a 1/4 of a cup at a time. It's important that you whisk the entire time you add the liquid and it's also important that add the liquid slowly allowing the liquid to thicken before you add more. Also, your milk needs to be cold, it seriously makes a difference. Once all the milk is added, let it come to a boil (continue whisking) and add the chicken broth, the exact same way you added the milk.

Add the garlic powder and onion powder. Finally. Add 1 cup of the cheddar cheese (save the rest), this is where if you think it may need more salt, add it now. Stir until melted and add to the casserole dish.

Make sure to pour all of the casserole, not just in the middle. cover with tin foil and bake for 30 minutes.

Take off the tin foil, add the rest of the cheese and let it sit for a few minutes to melt. Serve and ENJOY!

Share this:

  1. Click to share on Twitter (Opens in new window)

  2. Click to share on Pinterest (Opens in new window)

  3. Click to share on Facebook (Opens in new window)

  4. Click to print (Opens in new window)

  5. Click to share on LinkedIn (Opens in new window)

#casseroledishes #chickenbreasts

4 views

608-658-3338

©2014–2020, The Smith Country; Smith Country LLC | Jenn Smith. All rights reserved.