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Cheesy Chicken Broccoli Rice Bake


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  • Author: www.melandboyskitchen.com

Ingredients

Scale
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups (8 ounces) sharp cheddar
  • Salt and pepper (to taste)
  • 4 cups cubed cooked chicken (approx. 3 chicken breasts)
  • 4 cups broccoli florets cut into small pieces (about 1 pound)
  • 2 cups cooked rice
  • FOR THE TOPPING
  • 1/2 cup sharp cheddar cheese, shredded
  • 2 tablespoons butter, melted
  • 1 cup plain or Panko breadcrumbs or crushed Ritz crackers or Corn Chex (for Gluten Free)

Instructions

  1. Preheat oven to 400 degrees F.
  2. Butter a 9×13-inch casserole dish.
  3. In the medium sauce pan, melt the 3 tablespoons of butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
  4. Once the sauce comes to a simmer, whisk in the cheddar cheese, adding a handful at a time and whisking until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.
  5. Add the chicken, broccoli, and rice to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
  6. In a small bowl, mix the melted butter with the breadcrumbs (or Ritz crackers/ corn Chex).
  7. Sprinkle the casserole with the reserved ½ cup of shredded cheese. Sprinkle the crumb mixture on top of the cheese.
  8. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.