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Chicken Broccoli Rice Casserole

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A comforting casserole bringing together tender chicken, fresh broccoli, and creamy cheese for a perfect meal any day.

Ingredients

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  • 6 Tbsp salted butter (divided)
  • 8 cups broccoli florets
  • 2 Tbsp olive oil
  • 4 (6 oz) chicken breasts
  • 1 yellow onion, diced
  • 1 garlic clove, grated
  • 1/4 cup all-purpose flour
  • 1/2 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 4 cups whole milk
  • 4 oz cream cheese, cubed
  • 1/2 cup parmesan cheese
  • 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 8 oz Velveeta or processed cheese
  • 8 oz sharp cheddar, grated (divided)
  • 3 cups cooked long-grain rice
  • 1 cup crushed butter crackers

Instructions

  1. Preheat the oven to 350°F. Grease a 9×13 baking dish.
  2. Blanch the broccoli in boiling water for 2 minutes, then rinse under cold water.
  3. In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Sear the chicken breasts until golden and cooked through, then shred the chicken.
  4. Add the remaining butter to the skillet. Sauté the diced onion and grated garlic until soft.
  5. Stir in the flour, dry mustard, and cayenne pepper. Gradually whisk in the milk and cook until the sauce thickens.
  6. Stir in the cream cheese, parmesan cheese, and Velveeta until melted completely.
  7. Add the shredded chicken and broccoli to the sauce and mix well.
  8. In the greased baking dish, layer the rice, followed by the chicken and broccoli sauce. Repeat the layers, finishing with the remaining cheddar cheese and crushed butter crackers on top.
  9. Bake for 30 minutes or until golden and bubbly. Let it rest for 5 minutes before serving.

Notes

Serve warm with a simple green salad or fresh bread. Store leftovers in the fridge for up to three days, or freeze for up to three months.

Nutrition

Find it online: https://www.simplefamilydishes.com/pioneer-woman-chicken-broccoli-rice-casserole/