Chicken and Broccoli Casserole
A cozy, creamy, and cheesy chicken and broccoli casserole that is perfect for busy nights. Easy to prepare ahead and flexible with ingredients.
Ingredients
Main Ingredients
- 3 cups shredded rotisserie chicken Shred while warm for easier handling.
- 2 cups frozen broccoli Thaw and pat dry to prevent extra moisture.
- 2 cups cooked rice Use brown, wild, or white rice based on preference.
- 3 cups cheese (cheddar/mix) Cheddar is recommended for classic taste; mozzarella adds stretch.
Creamy Base
- 3 tablespoons butter For making the quick homemade cream sauce.
- 3 tablespoons flour To thicken the cream sauce.
- 2 cups milk or broth For the creamy base.
- 1 teaspoon salt To season the sauce.
- 1 teaspoon pepper To season the sauce.
- 1 teaspoon garlic powder For additional flavor.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- If using brown or wild rice, cook it fully before adding to the casserole.
- In a saucepan, melt the butter and whisk in the flour for one minute.
- Slowly whisk in the milk or broth, simmer until thickened, and season with salt, pepper, and garlic powder.
Assembly
- In a large bowl, mix the cooked rice, shredded chicken, thawed broccoli, and cream sauce.
- Add two cups of cheese to the mixture and combine thoroughly.
- Spread the mixture into a greased baking dish and top with remaining cheese.
Baking
- Cover the baking dish and refrigerate if making ahead, or bake immediately.
- Bake in the preheated oven for 30-45 minutes until hot and bubbly around the edges.
Notes
You can substitute the rice with cooked pasta or cauliflower rice. For a crunchy topping, add it just before baking. This casserole can be frozen before baking and thawed overnight in the fridge. The leftovers taste even better the next day.