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Broccoli Chicken Casserole Recipe

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4.1 from 3 reviews

This Broccoli Chicken Casserole is a comforting, cheesy baked dish combining tender shredded chicken, crisp-tender broccoli, and creamy cheese sauce layered over rice and topped with a buttery cracker crust. Perfect for family dinners, it’s packed with flavor and easily feeds a crowd.

Ingredients

Vegetables and Protein

  • 8 cups small broccoli florets
  • 4 (6-oz.) boneless, skinless chicken breasts
  • 1 medium yellow onion, finely diced
  • 1 clove garlic, grated on a microplane

Dairy and Cheese

  • 6 tbsp salted butter, plus more for the baking dish
  • 4 cups whole milk
  • 4 oz cream cheese, cubed, at room temperature
  • 1/2 cup finely grated parmesan
  • 8 oz processed cheese, such as Velveeta, cubed
  • 1 (8-oz.) block sharp cheddar, freshly grated (about 2 cups)

Pantry

  • 2 tbsp olive oil
  • 1/4 cup all-purpose flour
  • 1/2 tsp dry mustard
  • 1/4 tsp cayenne pepper
  • 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1 cup crushed butter crackers, such as Ritz
  • 3 cups cooked long-grain rice

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Generously butter a 13-by-9-inch baking dish and set it aside for later to prevent sticking.
  2. Cook Broccoli: Bring a large pot of water to a boil. Add the broccoli florets and cook them until crisp-tender, which should take about 2 minutes. Drain the broccoli and immediately rinse it with cold water to stop the cooking process. Set aside.
  3. Cook Chicken: Heat a large high-sided skillet over medium-high heat. Add 2 tablespoons of the butter and the olive oil. When the butter has melted and foamed and the oil is shimmering, add the chicken breasts. Cook each side for 5 to 7 minutes, or until the chicken is golden brown and cooked through. Remove the chicken to a plate and allow it to cool slightly before shredding it with forks. Wipe out the pan and set aside.
  4. Make Cheese Sauce: In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and grated garlic, cooking and stirring occasionally until softened and translucent, about 3 to 4 minutes. Stir in the flour, dry mustard, and cayenne pepper, combining thoroughly and cooking for about 1 minute more. Gradually whisk in the milk, cooking until the mixture begins to thicken, approximately 4 minutes. Lower the heat to medium-low and add the cream cheese and parmesan, whisking until smooth and combined. Season the sauce with salt, black pepper, and paprika. Stir in the processed cheese (like Velveeta) until fully melted, then fold in half of the sharp cheddar cheese until melted. Finally, fold in the cooked broccoli and shredded chicken gently to incorporate.
  5. Prepare Cracker Topping: Melt the remaining 2 tablespoons of butter. In a separate bowl, combine the melted butter with the crushed butter crackers until the crackers are evenly coated.
  6. Assemble the Casserole: Spread half of the cooked rice evenly on the bottom of the prepared baking dish. Layer half of the broccoli and chicken cheese mixture over the rice. Repeat the layering with the remaining rice and broccoli-chicken mixture. Sprinkle the remaining shredded cheddar cheese evenly on top, then cover with the buttered cracker crumb mixture.
  7. Bake and Serve: Place the casserole in the oven and bake for about 30 minutes, rotating the dish halfway through baking to ensure even cooking. The casserole should be golden brown and bubbly when done. Let it cool slightly before serving to allow it to set.

Notes

  • To make shredding the chicken easier, allow it to rest for a few minutes after cooking so the juices redistribute.
  • Using fresh sharp cheddar cheese enhances the cheesy flavor and gives a nice melt.
  • Crushed butter crackers add a delicious crunchy topping but can be substituted with breadcrumbs if desired.
  • For a lower-fat version, use reduced-fat cheese and milk.
  • Make sure to absorb excess moisture from broccoli after blanching to prevent a watery casserole.
  • This casserole can be made ahead and refrigerated before baking; just add extra baking time if baking from cold.

Find it online: https://cookedbysarah.com/broccoli-chicken-casserole-recipe/