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Chicken and Broccoli Casserole Recipe

Photo of Chicken and Broccoli Casserole

Chicken and Broccoli Casserole

Serves 4

Still crave the comfort of casseroles made from condensed canned soup but prefer a homemade option? We've got you covered with this one-pan version!

Ingredients:

  • 7 tablespoons unsalted butter, divided use
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless, chicken breasts, 1/2-inch diced
  • 2 1/4 teaspoons kosher salt, divided use
  • 1/2 teaspoon pepper, divided use
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 1/2 cups whole milk
  • 1/2 cup long-grain rice
  • 2 cups small broccoli florets
  • 1 1/2 cups shredded cheddar cheese, divided use
  • 1 cup panko (Japanese breadcrumbs)

Directions:

  1. In a large, oven-safe pan, melt 3 tablespoons butter over medium heat. Add onion and cook until soft, stirring occasionally. Add garlic and chicken. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Stir and cook for about a minute.
  2. Add flour. Stir and cook an additional minute. Slowly pour in chicken broth while stirring and scraping up flour. Add milk, rice, and another 1 teaspoon salt and 1/4 teaspoon pepper. Stir and scrape bottom and sides of pan. Increase heat to medium-high and bring to simmer. Cover, reduce heat to low, and cook 12 minutes.
  3. Add broccoli and 1 cup cheese to pot. Stir and cover. Cook an additional 3 minutes.
  4. While broccoli is cooking, turn on oven broiler. Place panko and 1/4 teaspoon salt in small bowl. Melt 1/4 cup butter and drizzle over panko. Mix with a fork to combine. Remove lid from pot. Sprinkle with buttered panko and remaining shredded cheese. Broil 2 to 3 minutes or until topping is brown.

Ratings and Reviews

“I used quinoa instead of rice, delicious!!”
“Homemade comfort food at its best. ”
 
 
 
 
 

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