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Cheesy Chicken, Broccoli and Rice Casserole
Cheesy Chicken, Broccoli and Rice Casserole
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Prep Time:
40 minutes
Total Time:
1 hour 5 minutes
Family favorite: Lighter, fresher twist on classic chicken casserole.
Ingredients:
  • 1 teaspoon olive oil
  • 1 cup sliced onion
  • 8 oz sliced mushrooms
  • 1/4 teaspoon salt
  • 3 cups fresh broccoli florets, coarsely chopped
  • 2 1/2 cups cooked white rice (without added salt or butter)
  • 1 1/2 cups coarsely chopped cooked chicken breast
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup fat-free (skim) milk
  • 1/2 cup light sour cream
  • 1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
  • 1/3 cup shredded Parmesan cheese
Instructions:
  • Preheat your oven to 350°F and generously spray an 8-inch square baking dish with cooking spray.
  • In a large nonstick skillet, heat olive oil over medium heat. Sauté onion until translucent, about 3 to 4 minutes. Then, add mushrooms and salt, cook for 4 to 6 minutes until mushrooms are browned and any liquid evaporates. Quickly stir in broccoli and cook for another 30 seconds to 1 minute until bright green. Transfer the mixture to a large bowl.
  • Combine rice and chicken in bowl, mixing well.
  • In a 1-quart saucepan over medium heat, melt butter. Add flour and 1/4 teaspoon salt, then whisk to combine. Cook until mixture turns light brown, about 1 to 2 minutes. Gradually whisk in milk, 2 tablespoons at a time, until smooth. Bring to a boil while stirring constantly. Cook and stir for 1 minute. Remove from heat and let cool for 5 minutes.
  • Gently whisk in sour cream and Cheddar cheese into the sauce. Keep 2 tablespoons of Parmesan cheese aside. Stir the rest of the Parmesan cheese into the milk mixture. Combine with chicken and vegetables in a bowl; mix well. Transfer the mixture into a baking dish and spread it evenly.
  • Bake for 20-25 minutes until heated through. Sprinkle with the remaining Parmesan cheese and bake for an additional 5 minutes.

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