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Creamy Chicken Broccoli Rice Casserole

Ingredients

For the casserole:

  • 2 cups uncooked rice
  • 2 cups chicken cooked and chopped
  • 4 cups fresh broccoli florets
  • 2 cups shredded cheddar cheese
  • salt and pepper to taste

For the homemade cream soup:

  • 4 cloves garlic minced
  • 1 small onion diced
  • 1 cup mushrooms diced
  • 1/2 cup butter or substitute
  • 1/2 cup flour or substitute
  • 2 cups milk or substitute
  • 1 1/2 cups chicken broth

Instructions

  • In a medium pot, bring the rice, broccoli, and 5 cups of water to a rolling boil for 2-3 minutes. Cover and let simmer on low for 20-25 minutes until rice is fully cooked. Turn off the burner, uncover.
  • Meanwhile, saute the garlic, onion, and mushrooms in a skillet and set aside. In the same pan, melt the butter on medium. Whisk in the flour and cook for 1-2 minutes. Turn the heat down for a moment and add the milk and broth. Add the garlic, onion, and mushrooms. Bring to a boil, reduce heat, and simmer for 10-15 minutes, stirring regularly, until it reaches the desired consistency (it will thicken some while cooling.)
  • Preheat the oven to 350 degrees. Combine the cream soup, rice, broccoli, and remaining ingredients in a large bowl, reserving .5 cups of cheese. Grease a 13x9 pan, then fill with mixture. Top with remaining cheese. Bake for 25-30 minutes until heated through.