Cheesy Chicken Broccoli and Rice Casserole

This Cheesy Chicken Broccoli and Rice Casserole is the perfect way to use up leftovers, or add your own favorite vegetables or even add some green chilies to the casserole to change it up!

2 Tbsp. canola oil

2 Tbsp. butter

2 boneless, skinless chicken breasts, cut into cubes

1/2 onion, chopped

4 cloves garlic, minced

1/2 tsp. paprika

3 Tbsp. flour

1 cup chicken stock

1 cup evaporated milk

3 cups broccoli florets, blanched, drained and dried

3 cups cooked rice

2 cups shredded cheddar cheese, divided

Preheat oven to 375 degrees.

Add oil and butter to a large skillet over medium-high heat. Add chicken breast cubes to the hot oil and season with salt and pepper to taste. Saute chicken and add onion, garlic and paprika.

Continue to saute until the onions are slightly tender and chicken is cooked through. Sprinkle flour over the chicken mixture and drippings. Toss chicken and cook a couple minutes, allowing the flour to brown some.

Slowly add chicken stock and evaporated milk, scraping the bits off the bottom of pan. Stir and allow to thicken.

Add broccoli, rice and 1 1/2 cups cheese, mixing well. Taste and adjust seasonings if necessary.

Pour into a 9 x 13 inch casserole dish. Top with remaining cheddar cheese.

Bake 15-20 minutes or until bubbly and the cheese has melted.

Put under broiler to brown cheese further, if desired.

Serves 6

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