Cheesy Chicken and Broccoli Rice Casserole

Yield: 6 servings

Prep: 15

Cook: 1

Total: 1 15

ALWAYS A WINNER! Can be made ahead of time, and leftovers taste even better! So cheesy, comforting and hearty!

5 stars (9 ratings)

Ingredients

1 (6-ounce) package long-grain and wild rice mix
3 tablespoons unsalted butter
3 cloves garlic, minced
1 onion, diced
2 cups cremini mushrooms, quartered
1 stalk celery, diced
½ teaspoon dried thyme
1 tablespoon all-purpose flour
¼ cup dry white wine
1 ¼ cups chicken stock
Kosher salt and freshly ground black pepper
3 cups broccoli florets
½ cup sour cream
2 cups leftover shredded rotisserie chicken
1 ½ cups shredded cheddar cheese, divided
2 tablespoons chopped fresh parsley leaves

Instructions

Preheat oven to 375 degrees F.
Cook rice according to package instructions; set aside.
Melt butter in a large oven-proof skillet over medium high heat. Add garlic, onion, mushrooms and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in wine and chicken stock. Cook, whisking constantly, until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
Stir in broccoli, sour cream, chicken, 3/4 cup cheese and rice. Sprinkle with remaining 3/4 cup cheese.
Place into oven and bake until bubbly and heated through, about 20-22 minutes.
Serve immediately, garnished with parsley, if desired.

This Cheesy Chicken and Broccoli Rice Casserole recipe is brought to you by DAMN DELICIOUS

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