Sometimes you just need a nice comforting dinner at the end of a long day. Let me tell you this Cheesy Chicken Broccoli and Rice Bake is what you need. Pure comfort food! My whole family enjoyed this dinner even though they were not too sure knowing there was broccoli involved (hehe)! We it broccoli at least once a week (usually steamed as a side dish) but lets just say, no one gets excited about it until this recipe came a long. I can guarantee the next time I make it, my boys will come running. There was not a single serving leftover that night!
I especially love that this recipe does not use a can of cream of chicken soup. I like to avoid processed stuff like that when I can, and it is not gluten free anyway. I made the casserole pictured using a gluten free flour blend and Chex in the topping so my son with Celiac could eat it. He is now away at college, so I won’t need to make things gluten free until he comes home for Christmas break (or sooner, I suppose depending on how the pandemic goes this Fall). How is the pandemic life going for you? It is strange, isn’t it?! We are trying to look on the bright side, but it is weird and we are ready for it to be over.
I love a dish that uses leftover rice and chicken. You know I like to menu plan and I will plan to make extra rice one night for this recipe a couple of nights later. Perfect! One less thing to do that night. Do you menu plan? Should I start posting my weekly menus again?? Do you know I have a free menu planning printable page (it is also a shopping list maker). It is so handy and cute enough to stick on your fridge or bulletin board so the whole family can see what your dinner plans are.
Get the free printable menu planners here (there are two different styles to pick from.
You could use a rotisserie chicken for this dish or make a batch of yummy chicken quickly using frozen chicken in the Instant pot. Instant Pot Chicken is so easy and always delicious!
Cheesy Chicken Broccoli Rice Bake
Ingredients
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups (8 ounces) sharp cheddar
- Salt and pepper (to taste)
- 4 cups cubed cooked chicken (approx. 3 chicken breasts)
- 4 cups broccoli florets cut into small pieces (about 1 pound)
- 2 cups cooked rice
- FOR THE TOPPING
- 1/2 cup sharp cheddar cheese, shredded
- 2 tablespoons butter, melted
- 1 cup plain or Panko breadcrumbs or crushed Ritz crackers or Corn Chex (for Gluten Free)
Instructions
- Preheat oven to 400 degrees F.
- Butter a 9×13-inch casserole dish.
- In the medium sauce pan, melt the 3 tablespoons of butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
- Once the sauce comes to a simmer, whisk in the cheddar cheese, adding a handful at a time and whisking until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.
- Add the chicken, broccoli, and rice to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
- In a small bowl, mix the melted butter with the breadcrumbs (or Ritz crackers/ corn Chex).
- Sprinkle the casserole with the reserved ½ cup of shredded cheese. Sprinkle the crumb mixture on top of the cheese.
- Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.
Leave a Reply