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Chicken broccoli rice casserole
Stroller Envy

Creamy Chicken and Broccoli Rice Casserole

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Prep Time 20 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked white rice
  • 3 cups cooked diced chicken
  • 3 cups small broccoli florets
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 cup low-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded sharp cheddar divided

Method
 

  1. Heat oven to 375°F. Steam broccoli 3 minutes until bright green but firm; drain well.
  2. Melt butter in a saucepan over medium heat. Stir in flour 1 minute. Gradually whisk in milk and broth; simmer 3–5 minutes until lightly thickened. Off heat, stir in mustard, salt, pepper and 1 cup cheddar.
  3. Combine sauce, rice, chicken and broccoli in a 9x13-inch baking dish; sprinkle with remaining cheese.
  4. Bake uncovered 25–30 minutes until bubbling and center reaches 165°F. Rest 5 minutes before serving.

Notes

Equipment: 9x13-inch baking dish, saucepan, steamer, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.