Chicken Broccoli Rice Casserole

Tender cooked chicken, broccoli, and rice are folded into a homemade cheddar cheese sauce, then baked until bubbling and golden for an easy family dinner.

Prep: 20 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 3 cups cooked chicken
• 3 cups cooked white rice
• 4 cups broccoli florets
• 2 cups cheddar cheese
• 2 cups whole milk
• 1 4 cup all-purpose flour
• 4 tablespoons unsalted butter
• 1 small yellow onion
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika

Cooking instructions

1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish. Chop the cooked chicken into bite-size pieces, finely chop the onion and garlic, and cut any large broccoli florets in half. (about 10 min) — 375°F
2. Melt the butter in a medium saucepan over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds. (about 5 min) — Medium heat
3. Whisk in the flour, salt, pepper, and paprika. Cook for 1 minute, then gradually whisk in the milk. Simmer, whisking often, until the sauce thickens enough to coat a spoon, about 4 to 6 minutes. (about 7 min) — Medium heat
4. Remove the saucepan from the heat and whisk in 1 1/2 cups of the cheddar until smooth. Reserve the remaining 1/2 cup for topping. (about 2 min) — Off heat
5. Combine the chicken, cooked rice, and broccoli in a large bowl. Pour in the cheese sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish and sprinkle with the reserved cheddar. (about 5 min) — 375°F
6. Bake uncovered until the casserole is bubbling around the edges, the broccoli is tender, and the center reaches at least 165°F, about 25 to 30 minutes. Rest for 5 minutes before serving. (about 30 min) — 375°F