STEP 4 (photos 4,5,6): Next, we’re making the mushroom sauce: Quickly brown the mushrooms with butter in a pan for more flavor. Add oil to pan; swirl to coat. Try to not stir it at first, letting them brown a little, then add all the other ingredients for the sauce, stir and cook for about 1 minute. I have a from scratch recipe that I love, but it takes a fair amount of time to prepare. Start with 2 cups of chicken broth and if more is needed add more until rice is fully cooked. It’s important that the rice is a little undercooked since it will be baked later in the oven. While broccoli is cooking chop cooked chicken into ½ cubes. Place the 2 cups of chicken broth in a saucepan on the stove over high heat and bring to a boil. Bring to a boil, then reduce heat, cover, and cook over medium heat until the rice is fully cooked, stirring occasionally, should take about 15 minutes or so. Simple, quick and pure comfort food. https://www.food.com/recipe/my-moms-chicken-broccoli-rice-casserole-117526 This amazing dish is loved by our whole family, is easy to reheat and freeze. Milk – I added it to make the sauce a little more light, you can use cream instead, or just water. STEP 2: Dice the chicken and mix it with the spices. Calories = 1/6 of the recipe = 1 serving. I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Add the broth and cream of chicken soup then add the rice and cook the rice. So first we’re stirring the butter with the breadcrumbs and then with the cheese. Don’t omit the topping – it makes this casserole so amazing! Remove and set aside. Add raw chicken to the casserole – the chicken will not be overcooked and super juicy as it soaks up the mushroom sauce. I place the dish in a cold oven and turn it to 375°F/190°C and bake for about 15-20 minutes or until the casserole is warm and the topping crunchy (if the topping is rather soggy and not crunchy, you can turn on the fan or move the dish under the broiler). Don’t cook the chicken!! Next, add one tablespoon of butter to the pot. In a greased 13×9 baking dish, stir together diced chicken, cooked rice, broccoli, condensed soup, sour cream, and 1 cup of the shredded cheddar cheese. It’s cheesy, it’s comforting, loaded with broccoli and super simple to make! Instead of chicken you can use salmon, treat it like chicken and add raw to the casserole. Next, layer the remaining cheddar cheese on top and cover with the breadcrumb topping. I’m usually cooking the rice for about 15 minutes, but for this recipe. Alternatively, you can prepare all the ingredients and store them separately from the sauce and the topping. https://www.yummly.com/recipes/chicken-broccoli-rice-cheese-casserole https://www.tasteofhome.com/recipes/chicken-broccoli-casserole WIN! I believe you should eat delicious food every day! Put this together ahead of time and pop it in the oven when you get home from work! Try to not cook it longer to not overcook the chicken. We love cheesy side dishes and this one reminds us of our favorite cheesy hashbrown potato casserole. Welcome to Simply Mamá Cooks YouTube Channel! Add the rice to the boiling chicken broth, remove from the heat, cover and let sit for 5 minutes. How to make ahead: theoretically, you can prepare all the ingredients for the casserole, assemble them and bake it later but I don’t recommend it. There is no need to cook it. You don’t have to drain the rice. Plus it is gluten-free and full of veggies and protein Amazing chicken broccoli rice casserole made simply from scratch. Whisk in the milk and chicken broth until the flour paste is dissolved. It’s made with juicy, tender chicken, tender crisp broccoli and textural rice enveloped in a luscious, creamy, cheese sauce all topped with golden crispy panko. Tuna Surprise, I am looking at you. You can also add a photo of your creation! Sprinkle over the top with remaining cheese and place the skillet under the broiler for a couple more minutes, just until it melts and starts to brown a bit. Broth – use chicken broth or vegetable broth or water + crushed good-quality broth cubes, if you don’t have any of these ingredients on hand, use milk or just water. Instead of cooking the broccoli in a pot of boiling water, you can also steam it if you have a steamer. Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer. In a small bowl combine the bread crumbs, ¼ cup of Parmesan, melted butter and garlic powder. Then assemble it right before the baking. For the breadcrumb topping you only need: STEP 1: Start with cooking the rice. The rice should take about 15 minutes to cook, depending on what type of rice you used. Then, remove broccoli and rice from heat. This meal comes together in less than 45 minutes and it takes one bowl and one casserole dish! Then mix all the first 8 ingredients in a mixing bowl. Hi! Although casserole condemnations do have some foundation in reality (many of the casserole … Broccoli – instead of broccoli you can use cauliflower, zucchini, or green. I like to thaw it in the fridge overnight and then just warm up like described above. Melt butter and heat oil in a pot over high heat. It is very good and combines the creamy texture of the cheese sauce with the crunchy texture of the corn flakes. Rice absorbs the sauce and it becomes super mushy. https://www.yummly.com/recipes/chicken-broccoli-rice-casserole I have been pushing myself to eat healthy. Note: This step is not needed if using a cooked rotisserie chicken. As a side note, we just bought these skillets shown in the picture below, they’re from Starfrit called The Rock and I have to say they are the best skillets I’ve ever tried. I haven’t tested this recipe with other rice varieties or minute/instant rice. How to Make Chicken Broccoli Rice Casserole. No Soup Added Chicken Broccoli Rice Casserole. Theme by solopine.com / Blog setup by digitalguru.pl. Taste for seasoning and adjust as necessary. You can use other cheese that you like, like Swiss cheese or mozzarella, but since their flavor is much milder I would add additional grated Parmesan cheese to the casserole. This is what you’ll need to make this delicious casserole: Additionally, we’re making quick and easy mushroom sauce and breadcrumb parmesan topping. Season with salt and pepper to taste. rotisserie chicken– or any other cooked … Cheese – the best is sharp cheddar cheese. Add the rice, cream of chicken soup and chicken broth. Add onion, mushrooms, and chicken; sprinkle with 1/4 teaspoon salt and pepper. Top with more cheese and cover with the lid so that the cheese melts. The casserole is ready when the breadcrumb topping is golden brown and the chicken cooked through. I like to reheat it in the oven. Looking for more recipes? Spread chicken and rice in greased 2-quart baking dish. My favorite part about this casserole is the cheese and I like to place the skillet under the broiler just for a minute or so until the cheese melts and starts to bubble. Home Dinner rice Chicken broccoli rice casserole (from scratch!). I’ve tried browning the chicken first (but not cooking it through) and then adding it to the other casserole ingredients but it came out much drier. This broccoli cheese rice casserole is a classic! STEP 5 (photos 7,8): we’re making the crunchy topping: Melt the butter in a pot, then stir in the breadcrumbs, then stir in the Parmesan cheese. If after this time the topping is not golden yet, you can turn on the fan or move the baking dish under the broiler to quickly brown the topping. ), all covered with sharp cheddar cheese and crunchy breadcrumb parmesan topping. broccoli casserole, chicken and rice casserole, chicken rice casserole, One Pot Cheesy Chicken Broccoli Rice Casserole. Season with onion powder, salt and pepper. Let me know how you liked it and give it a star rating in the comments below! I’m only cooking it for 10 minutes. A delicious, easy, healthy and comforting casserole made with chicken, broccoli and rice. How to store this casserole: Store baked casserole in the fridge for up to 4 days. Reheat whole or just some of the servings. STEP 7: Bake the casserole: in an oven preheated to 375°F / 190°C for about 25-30 minutes. 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