This Cheesy Broccoli Chicken Casserole is the perfect dinner for any night of the week! You probably have all the ingredients you need in your fridge already. This cheesy casserole is made with cheddar, onion, tender chicken, freshly shredded parmesan and fresh broccoli for a meal that will leave you feeling full and happy. Cheesy Broccoli Chicken Casserole is a creamy, classic dish, and it makes for plenty of tasty leftovers!
Ingredients
- 2 tablespoons butter
- 1/2 large onion, chopped
- 4–5 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups cheddar cheese, shredded and divided
- 4 cups bite-sized broccoli florets
- 4 cups bite-sized chicken, cooked
- 3 cups brown rice or brown rice/quinoa mixture, cooked
- 1/2 cup parmesan cheese, freshly shredded
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –In a large saucepan, melt the butter over medium heat. Add the onion and garlic and cook, stirring frequently, until fragrant and the onions are translucent, about 3-4 minutes.
Step 3 –Add the flour and stir until it combines thoroughly with the butter and the onions.
Step 4 –Slowly add the chicken broth a little at a time, whisking after each addition until all lumps of flour are gone.
Step 5 –Cook, stirring frequently, until the mixture coats the back of a spoon, about 3 minutes.
Step 6 –Add the salt and pepper and remove the saucepan from the heat.
Step 7 –Add 1 cup of the shredded cheddar, stirring until smooth.
Step 8 –Add in the broccoli.
Step 9 –While the sauce is cooking, spray a 9×13-inch baking dish with cooking spray.
Step 10 –Combine the chicken and rice in the prepared dish.
Step 11 –Add the sauce mixture to the rice and chicken mixture, stirring to combine.
Step 12 –Sprinkle the top of the casserole with the shredded parmesan and the remaining 1/2 cup of the cheddar cheese.
Step 13 –Cover the casserole with aluminum foil and bake until the casserole is hot and bubbly, about 25 minutes.
Step 14 –Serve hot.
