Go Back
+ servings

Rice, Chicken, and Broccoli Casserole

Ingredients

  • 1 cup dry rice, cooked
  • 1 large head broccoli, cut into bite-sized florets (about 1 pound of florets)
  • 2 Tbsp olive oil, or clarified butter
  • 1 onion, chopped
  • 8 oz mushrooms, chopped
  • 4 cloves garlic, minced
  • 3 Tbsp flour (any kind is great, including gluten-free)
  • 1 cup chicken (or vegetable) stock
  • 1 ½ cups milk (any nut milk works well too)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp dried parsley
  • 2 tsp dried thyme
  • sea salt and black pepper
  • 8 oz sharp cheddar cheese, divided (~ 8 oz)
  • 2 cups diced (or shredded) cooked chicken

Instructions

  • Heat oven to 375° F.
  • Spread the broccoli florets on a baking sheet, drizzle with a bit of olive oil, a pinch or two of sea salt, and a few grinds of black pepper. Roast for 15 - 20 minutes.
  • Meanwhile, warm the oil in a large sauté pan over medium-high heat.
  • Add the onion and sauté for 3-5 minutes, stirring occasionally. Add the mushrooms and garlic and sauté for another 5 minutes or so, stirring occasionally, until the mushrooms are cooked through.
  • Sprinkle the flour evenly over the onion/mushroom mix. Cook for a minute, stirring occasionally so the flour will blend in. Add the stock, and stir until most of the clumps are gone.
  • Sprinkle the flour evenly over the onion mixture and stir until combined. Cook for 1 minute, stirring occasionally. Add in the stock, and stir everything together until most of the clumps are gone.
  • Add the milk, Dijon, herbs, a strong pinch of sea salt, and a few grinds of black pepper. Stir until combined.
  • Lower the heat and continue cooking until the sauce has reached a low simmer. Remove from heat and stir in 1 ½ cups of the shredded cheese. Taste and season with additional salt and pepper, if needed.
  • In a large 9 x 13-inch baking dish, combine the rice, broccoli, cheesy mushroom sauce, and chicken. Smooth the casserole out into an even layer.
  • Bake uncovered for 15-20 minutes
  • Remove the baking dish from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 -15 minutes or until the cheese is nice and melty.
  • Serve warm, garnished with extra black pepper and/or fresh herbs, if desired.