Thursday, June 30, 2016

Cheesy Chicken, Broccoli and Rice Casserole

Cheesy Chicken, Broccoli and Rice Casserole: Savory Sweet and Satisfying

I recently read a blog post about a casserole and the writer mentioned how she knows that some people do not like casseroles, but to stick with her through the recipe. Wait, what?! Some people do not like casseroles?!

I get that some people do not like canned cream of soups in their casseroles and that is why this casserole is so good. It has no canned cream of soup and yet it is creamy, cheesy and delicious. Plus it has a homemade cheese sauce. 

Cheesy Chicken, Broccoli and Rice Casserole


  • 6 tablespoons unsalted butter, divided
  • 8 oucnes white mushrooms, sliced
  • 4 tablespoons all purpose flour
  • 3 cups half and half
  • 8 ounces shredded sharp cheddar cheese
  • black pepper, to taste
  • 4 boneless skinless chicken breasts, cooked and cubed
  • 1 pound broccoli florets
  • 2 cups cooked rice
  • 1/2 cup shredded sharp cheddar cheese
  • 4 tablespoon unsalted butter, melted
  • 1 cup panko bread crumbs


  1. Preheat oven to 400º F and grease a 9x13 baking dish
  2. In a large skillet melt 2 tablespoons butter over medium heat. Add in the sliced mushrooms and sauté, stirring occasionally, until the mushrooms have cooked down and all of the liquid have evaporated. Transfer the mushrooms to a bowl.
  3. In the same skillet, melt the remaining 4 tablespoons butter over medium heat.
  4. After the butter has completely melted, whisk in the flour and cook until the flour starts to brown, while whisking constantly, about 1 minute.
  5. Slowly pour in the half and half while whisking constantly. Allow the mixture to come to a simmer, while whisking constantly.
  6. As soon as the mixture comes to a simmer, stir in the cheese a little bit at a time, stirring until cheese is completely melted before adding more. Season with black pepper and remove from the heat.
  7. To the cheese sauce add the chicken, broccoli, rice and cooked mushrooms. Stir until everything is combined and transfer to the prepared baking dish.
  8. In a small bowl mix the melted butter and breadcrumbs together.
  9. Sprinkle the top of the casserole with 1/2 cup cheddar cheese and then the panko mixture.
  10. Bake for 15-20 minutes or until the top is golden brown and casserole is bubbly. Let sit for 10-15 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving

Calories 602

Total Fat


Saturated Fat


Polyunsaturated Fat


Monounsaturated Fat


Trans Fat








Total Carbohydrates


Dietary Fiber






Vitamin A 14.9% Vitamin C 28%

Calcium 16.6% Iron 7.5%

*Nutritional information will vary depending on the brands you use.

*Adapted from Brown Eyed Baker.

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