Best 4 Cheesy Chicken Broccoli And Rice Casserole Recipes

CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
• In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
• Add rice to bowl. Stir to combine. Stir in chicken.
• In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
• Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
• Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

CHEESY BROCCOLI, CHICKEN AND RICE CASSEROLE

Steps:

• Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside.
• Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
• Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)
• Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
• Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
• Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving.

TOO EASY CHEESY CHICKEN, BROCCOLI AND RICE CASSEROLE

Steps:

• Preheat oven to 425 degrees and boil water.
• In a 13x9 casserole dish, combine rice and contents of seasoning packet; add boiling water to dish and mix well.
• Add chicken, sprinkle with garlic powder; cover and bake for 30 minutes.
• Add broccoli and cheese; cover and continue to bake for another 8-10 minutes or until chicken is no longer pink in center.

LOW-CARB CHEESY CHICKEN BROCCOLI AND "RICE" CASSEROLE

Steps:

• Cook the chicken breasts (we prefer to grill or saute ours, but we often boil or microwave them if we're running late), seasoned to taste (we like salt, garlic powder, onion powder, and pepper), and dice.
• Steam broccoli florets.
• Cook riced cauliflower.
• Melt neufchatel cheese in a pot on medium heat with half of the chicken broth, chicken bouillon, onion powder, and garlic powder.
• Boil the mushrooms in a saute pan in the rest of the chicken broth until cooked and strain the mushrooms, saving the liquid.
• Whisk the Greek yogurt into the cream cheese mixture and warm.
• Pour the mushroom flavored chicken broth into the cheese mixture and whisk until smooth (you may include the mushrooms in the casserole, but if your kids are picky like ours, you may opt to leave them out).
• Layer the casserole in a 9x13 baking dish in the following order (from bottom to top): cauliflower rice, diced chicken, steamed broccoli, cheese sauce (poured evenly over the top), shredded cheese.
• Bake at 400 degrees for about 20 minutes or until bubbly and the cheese is melted.