Chicken Broccoli Rice and Cheese Casserole
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 head broccoli (cut into bite-sized florets (about 3 cups/225 g))
- 8 tablespoons unsalted butter (divided)
- 1½ pounds boneless skinless chicken breasts (cut into bite-sized pieces (about 3 medium breasts))
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- 1 medium yellow onion (diced (about 1 cup/150 g))
- 2 garlic cloves (minced)
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup heavy cream
- 2½ cups shredded cheddar cheese (divided)
- 4½ cups cooked white rice ((from about 1½ cups/285 g uncooked))
- 1½ cups crushed Ritz crackers ((about 30 crackers))
Method
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
- Bring a medium saucepan of water to a boil. Add broccoli and cook for 2 to 3 minutes until bright green. Drain and set aside.
- In a large deep skillet, melt 2 tablespoons of butter. Add the chicken, Italian seasoning, garlic powder, salt, and pepper. Cook until chicken is fully cooked through. Remove from the skillet and set aside.
- In the same skillet, melt 3 tablespoons of butter. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 1 minute.
- Sprinkle the flour over the onions and garlic and cook for 1 minute, stirring constantly.
- Slowly whisk in the chicken broth, followed by the heavy cream. Bring to a gentle boil, then reduce heat and simmer for 5 minutes, or until thickened.
- Remove from heat. Stir in ½ cup of shredded cheddar cheese. Taste and adjust seasoning with salt and pepper.
- Stir in the cooked chicken, broccoli, and rice until evenly coated.
- Transfer half of the mixture into the prepared baking dish. Top with 1 cup of cheddar cheese. Add the remaining casserole mixture and top with the remaining 1 cup of cheddar cheese.
- In a small bowl, melt the remaining 3 tablespoons of butter. Stir in the crushed Ritz crackers until evenly coated. Sprinkle over the top of the casserole.
- Bake for 25 to 30 minutes, or until golden and bubbling. Let cool for 5 minutes before serving.