Cheesy Chicken Broccoli Rice Casserole

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Two peas & their pod

Total Time

1 hr

Prep Time

15 mins

Cook Time

45 mins

Rating

(22)

Ingredients

1 (6 oz) package long-grain and wild rice mix
3 tablespoons unsalted butter
3 cloves garlic, minced
1 onion, diced
2 cups cremini mushrooms, quartered
1 stalk celery, diced
1/2 teaspoon dried thyme
1 tablespoon all-purpose flour
1/4 cup dry white wine
1 1/2 cups chicken broth
Kosher salt and freshly ground black pepper, to taste
3 cups broccoli florets
1/2 cup sour cream
2 cups shredded rotisserie chicken
1 cup shredded cheddar cheese, divided (can use reduced fat)
2 tablespoons chopped fresh parsley leaves, for garnish, optional

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Preparation

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Step 1

Preheat oven to 375 degrees F.

Step 2

Cook the rice mix according to package instructions; set aside.

Step 3

Melt the butter in a large ovenproof skillet over medium-high heat. Add the garlic, onion, mushrooms, and celery and cook, stirring occasionally, until tender, 3 to 4 minutes. Stir in the thyme and cook until fragrant, about 1 minute.

Step 4

Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the wine and chicken broth. Cook, whisking constantly, until slightly thickened, 2 to 3 minutes; season with salt and pepper to taste.

Step 5

Stir in the broccoli, sour cream, chicken, ½ cup of the cheese, and the rice. If you want to freeze the casserole, you can stop here and skip to step 7. Otherwise, sprinkle with the remaining ½ cup cheese.

Step 6

Transfer the skillet to the oven and bake until the casserole is bubbly and heated through, 20 to 22 minutes. Serve immediately, garnish with parsley, if desired.

Step 7

To freeze, transfer the unbaked casserole mixture to a ziplock freezer bag and lay the bag flat in the freezer. Freeze for up to 3 months. When ready to serve, thaw overnight in the refrigerator. To cook, transfer to an ovenproof skillet or baking pan, sprinkle with ½ cup cheddar cheese, and bake at 375 degrees F for 20 to 30 minutes, or until heated through.