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Chicken Broccoli Rice Casserole
Rachel Kim

Chicken Broccoli Rice Casserole

Cooked rice and rotisserie chicken skip the usual hour-long bake, while a quick stovetop cheese sauce keeps the casserole from tasting canned. Cut the broccoli small enough to soften in thirty minutes. Total time: 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups chopped fully cooked rotisserie chicken
  • 4 cups fully cooked long-grain rice
  • 3 cups small broccoli florets
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 1 tsp kosher salt
  • 2 cups shredded sharp cheddar cheese divided

Method
 

  1. Heat the oven to 425°F and grease a 9-by-13-inch baking dish.
  2. Melt the butter in a saucepan, whisk in the flour for 1 minute and gradually whisk in the milk and salt until thickened.
  3. Remove the sauce from the heat and stir in 1 1/2 cups cheddar, then fold it with the fully cooked chicken, cooked rice and broccoli in the baking dish.
  4. Top with the remaining cheddar and bake for 20 to 24 minutes, until bubbling and 165°F in the center.
  5. Rest the casserole for 5 minutes so the portions hold together.