Description
This hearty chicken casserole combines tender chicken, steamed broccoli, and rice in a rich, cheesy sauce, topped with crispy crackers and baked until bubbly and golden. It’s a comforting, family-friendly dish perfect for weeknight dinners or gatherings.
Ingredients
Units
Scale
For the Sauce
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup diced onion
- 2 1/2 cups milk (whole milk recommended)
- 3 1/2 cups shredded cheddar cheese, divided
- 2 ounces cream cheese, cut into small cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
For the Casserole
- 2 cups broccoli florets, lightly steamed or blanched
- 3 cups cooked rice
- 3 cups cooked chicken, diced or shredded
- 1 cup buttery crackers such as Ritz, coarsely crushed
- 2 tablespoons chopped parsley
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C). Coat a 9″x13″ baking dish with cooking spray to prevent sticking.
- Make the Sauce: Melt butter in a medium saucepan over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Stir in flour, cooking for 1 minute to create a roux. Slowly whisk in the milk, stirring continuously, and cook for 4-5 minutes until the sauce thickens and coats the back of a spoon. Add cream cheese, 2 1/2 cups of shredded cheddar cheese, salt, pepper, smoked paprika, and garlic powder. Stir until smooth and creamy.
- Combine Ingredients: In a large bowl, combine steamed broccoli, cooked rice, and shredded chicken. Pour the cheese sauce over the mixture and toss gently to coat everything evenly.
- Assemble and Bake: Transfer the mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top. Evenly distribute crushed buttery crackers over the cheese. Bake for 20 minutes or until bubbling, cheese is melted, and topping is golden brown. Remove from oven and sprinkle with chopped parsley before serving.
Notes
- For an extra flavor boost, try adding a pinch of cayenne pepper or hot sauce to the cheese sauce.
- You can substitute cauliflower or other vegetables for broccoli.
- This casserole can be prepared in advance, kept covered in the refrigerator, and baked later.
Nutrition
- Serving Size: 1 slice (1/8th of casserole)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 940 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg
