Cheesy Chicken and Broccoli Rice Casserole — Damn Delicious

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Cheesy Chicken and Broccoli Rice Casserole

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.

Cheesy Chicken and Broccoli Rice Casserole

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

ALWAYS A WINNER! Can be made ahead of time, and leftovers taste even better! So cheesy, comforting and hearty!

Ingredients:

  • 1 (6-ounce) package long-grain and wild rice mix
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 cups cremini mushrooms, quartered
  • 1 stalk celery, diced
  • 1/2 teaspoon dried thyme
  • 1 tablespoon all-purpose flour
  • 1/4 cup dry white wine
  • 1 1/4 cups chicken stock
  • Kosher salt and freshly ground black pepper
  • 3 cups broccoli florets
  • 1/2 cup sour cream
  • 2 cups leftover shredded rotisserie chicken
  • 1 1/2 cups shredded cheddar cheese, divided
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  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.

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40 comments

YUM! Can’t wait to try this soon!

Just to be sure, you are not using the seasoning packet that comes with the long grain and wild rice?

Yes, that is correct.

Why do you not use it

Hi: Is the sour cream 1/2 cup or 1/2 pint?

I can’t wait to try this! I was thinking I could try using leftover cooked rice instead of the boxed rice. Do you know how much cooked rice I could use?

About 2-2 1/2 cups cooked rice.

This looks amazing Chungah! I can’t wait to try this. I’m going to use shredded turkey instead since I don’t eat chicken. I’m guessing that the wine in this sauce will completely out-do the traditional cream of mushroom soup sauce?

I love a good casserole! Perfect for a cold fall night! And leftovers!

Sounds delicious! Now, the recipe calls for “1/2 sour cream”… is this 1/2 CUP of sour cream? Thanks!

How much sour cream, the recipe just says “1/2” sour cream.

Looks so yummy! Would it be possible to use long grain white rice instead of gen boxed rice?
Thanks!

You really need to put “don’t use seasoning packet” in main instructions for rice!

Lots of my favs in this recipe, making it tomorrow eve.
Thank you.

Made it and loved it. Could I incorporate cranberries or nuts?

Yes, of course. What a great idea!

If I use brown rice how much rice do I need? 2 cups?

Yes, 2-2 1/2 cups cooked.

Yum! Can’t wait to try this. My toddler loves rice dishes and its a great way to get him to eat his veggies.

can i sub out heavy cream or half and half for the wine? i dont care for cooking with wine and i’d love for this to be creamy.

You can substitute additional chicken stock.

I made this tonight and it was really delicious! I didn’t have the rice mix, so I just cooked 1 cup of basmati rice first and used that. I didn’t have cheddar cheese, so I used pepper jack, and I diced a couple of seeded jalapeños in with the onions since we like it spicy, and I used diced, cooked turkey instead of chicken. Otherwise, I followed it exactly. It was so good my husband went back for THIRDS, and my son, who hates “casseroles” went back for seconds. (I call them “bakes” instead of casseroles so he doesn’t freak out.) This is a winner.

I am learning how to cook and am also on a serious budget at the moment and do not currently own stove top safe pans that I would trust as “oven safe.” Would it substantially hurt the flavor or consistency of the dish if I transfer it a more oven safe casserole dish prior baking?

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