Cheesy Chicken And Broccoli Casserole
Cheesy Chicken And Broccoli Casserole
When it comes to comfort food, it's tough to top cheesy casserole. This cheesy chicken and broccoli casserole is perfect for a chilly evening and can be made using leftover chicken. Recipe courtesy of Perdue.
Prep Time
20
minutes
Cook Time
20
minutes
Servings
6
Total time: 40 minutes
Ingredients
- 4 cup cooked, shredded fresh whole chicken with giblets
- 1 tablespoon dry mustard
- 1/4 teaspoon black pepper
- 3 tablespoon cream cheese
- 2 boxes (10-ounce) frozen broccoli florets, thawed and drained well
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cup milk
- 1/4 teaspoon salt
- 2 cup sharp cheddar cheese, shredded
- 2 cup cooked white rice
- 1 cup crushed butter crackers or potato chips
Directions
- Preheat oven to 400 degrees F. Shred chicken into bite-sized pieces.
- In a medium saucepan, melt the butter. Add the flour and cook for 1 minute. Whisk in the milk, dry mustard, salt and pepper. Continue whisking until the milk mixture comes to a boil. Remove from heat and stir in the cheddar cheese and cream cheese until melted.
- In a large bowl, combine the rice, broccoli florets, chicken and cheese sauce.
- Spray a 9-by-13-inch baking dish with cooking spray. Pour the chicken mixture into the baking dish. Top with crushed butter crackers or potato chips. Bake for 15 minutes or until golden brown on top. For a crispier finish, turn the oven up to broil for the last 5 minutes. Let stand for 5 minutes before serving.