Chicken Broccoli Casserole
8
- Prep Time15 min
- Total Time1 h
- Makes6
Produced by Sun Ngo; Food Styling by Eshun Mott; Photography by; Christie Vuong; Prop styling by; Catherine Doherty.
Creamy, comforting and packed with chicken, broccoli and rice, this one-skillet casserole is the perfect blend of flavour and texture.
Ingredients
1/4 cup butter
2 cups finely chopped onions
1/2 tsp kosher salt
2 tsp minced garlic
6 tbsp all-purpose flour
3 to 4 cups chicken broth, divided
1/2 cup sour cream
1/4 cup mayonnaise
1/2 tsp pepper
2 cups small broccoli florets
2 cups chopped cooked chicken
2 cups cooked brown rice
1 cup grated cheddar cheese
Instructions
Position rack in centre of oven, then preheat to 400F.
Melt butter in a large oven-safe frying pan over medium-high. Add onions and salt. Cook, stirring often, until softened, about 6 min. Add garlic and cook for 1 min, until fragrant.
Sprinkle flour evenly over cooked onions. Stir to coat. Gradually whisk in 3 cups chicken broth, ½ cup at a time, to avoid lumps. Bring to a boil, stirring often, until sauce is thick and bubbly. Add more broth, as needed, if sauce seems too thick.
Whisk sour cream and mayo with a spoonful of sauce in a medium bowl until smooth. Then whisk sour cream mixture into sauce in pan. Stir in pepper; taste and add more salt, if desired.
Set aside a few broccoli florets. Stir in remaining broccoli, chicken and rice into sauce. Sprinkle cheese and scatter reserved broccoli overtop.
Bake until casserole is bubbly and cheese is melted and golden, about 20 min.
This recipe is part of our easy make-ahead meal prep plan for busy weeknights—which also includes recipes for big-batch brown rice and slow cooker roast chicken, both of which can be made ahead and then used in this casserole.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
