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Chicken broccoli rice casserole
Stroller Envy

Chicken Broccoli Rice Casserole

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Prep Time 20 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked long-grain white rice from about 1 cup dry rice; cooled if prepared ahead
  • 3 cups cooked chicken chopped
  • 4 cups broccoli florets cut into bite-sized pieces
  • 3 tablespoons unsalted butter plus 1 teaspoon for greasing the dish
  • 1 yellow onion small, finely diced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon finely grated lemon zest
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded sharp cheddar cheese divided

Method
 

  1. Heat oven to 375°F. Grease a 9x13-inch baking dish with the extra teaspoon butter. Start with cooked chicken and rice; preparing from raw adds time.
  2. Boil broccoli in a saucepan of water 2 minutes; drain thoroughly, still firm.
  3. Melt 3 tablespoons butter in a large skillet over medium heat. Cook onion 4–5 minutes until softened. Stir in flour; cook 1 minute.
  4. Gradually whisk in milk and broth. Simmer 3–5 minutes, stirring, until lightly thickened. Remove from heat; stir in mustard, lemon zest, salt, pepper and 1 cup cheddar.
  5. Fold cooked rice, chicken and drained broccoli into sauce. Spread in dish; sprinkle with remaining 1 cup cheddar.
  6. Bake uncovered 25–30 minutes, until bubbling throughout and center reaches 165°F. Rest 10 minutes before serving.

Notes

Equipment: 9x13-inch baking dish, large skillet, instant-read thermometer, saucepan, saucepan, saucepan, saucepan.
Serving size: one sixth of the casserole.
For freezing, divide the baked casserole into shallow containers and refrigerate within 2 hours. Once cold, seal and freeze for up to 2 months for best texture. Thaw in the refrigerator overnight.
Reheat thawed portions covered at 350°F for about 25–35 minutes, or in the microwave in short intervals, until the center reaches 165°F. Add a splash of milk if the rice looks dry. Use a metal or temperature-safe baking dish.
Refrigerate leftovers within 2 hours and use within 3–4 days.