Homemade Chicken Broccoli and Rice Casserole Recipe

When you have a busy week ahead of you, filled with work, soccer, ballet, gymnastics,

Scouts, etc., nothing beats coming home to a great casserole!

You just throw it in the oven and there ya go!

They are wonderful because, usually, you can either prepare and freeze them in advance,

 or put it together the night before.

They are warm, creamy, cheesy, all of those things your soul craves after a hard day.

However, the problem I have with casseroles is that they are mostly comprised of some sort of 

"Cream Of" soup.  The issue for me is all of the preservatives, fat, and salt that these condensed soups are made of.  Yes, it is convenient to crack open a can and plop it into your baking dish, but is that really the sort of thing you want to be feeding your family? 

No, I didn't think so. 

That is why I have come up with this, entirely made from scratch, casserole that is quick, simple, and would you believe a little cheaper than the canned alternatives. 

Let me show you how I did it!

Chicken, Broccoli, and Rice Casserole:

*Prep Time: 20 min.  *Cook Time: 30 min.  *Difficulty:  Easy  *Servings:  8-12

Ingredients: 

• 1 16 oz. bag of frozen broccoli, thawed
• 2 boneless, skinless chicken breast
• 4 c. milk
• 2 c. shredded cheddar cheese
• 2 c. water
• 1 c. uncooked rice
• 1/4 c. bread crumbs
• 4 tbsp. flour
• 4 tbsp. butter
• 2-3 tbsp. oil
• 2 tsp. low sodium soy sauce
• Cooking spray
• Salt & pepper to taste

Tools:

• Chef's knife
• Cutting board
• Sauce pan
• Baking tray
• Baking dish
• Measuring spoons
• Measuring cups
• Grater
• Whisk

Since casseroles are something you can prepare in advance, I am going to give

things a little flavor boost. 

Start by preheating your oven to 375 degrees.

Then, bring 2 c. of water to a boil, add the rice, bring to a boil, lower to a simmer,

cover, and let cook for 10-15 minutes, stirring occasionally.

While your rice is cooking, you can get the chicken rolling.

Drizzle it with a little oil.

Then, season it with a little salt and pepper. 

Make sure all sides are coated. 

Put it in the oven.

And bake for 20 minutes.

Now it is time to make the white sauce!

In a sauce pan, melt 4 tbsp. of butter.

Then add the 4 tbsp. of flour.

Whisk together for 2-3 minutes. 

Now you have a nice roux.

Time to add your milk.

A little tip here, warm the milk in the microwave first.

It helps the sauce from becoming lumpy.

Bring it to a simmer and continue whisking 3-5 minutes,

Until the sauce becomes nice and thick.

Now you will season with a little salt, pepper, and to give that little zip you would get from a canned soup, 2 tsp. of low sodium soy sauce.

You should have just enough time to shred your cheese before...

It's time to take the chicken out of the oven.

Give the chicken a couple of minutes to cool, then cube it up.

Yes, you can boil your chicken if you like, you can buy the pre-cooked stuff,

you can even use canned.  This is just how I like to do it.

I think it gives the casserole another layer of flavor that you just can't get any other way.

Lower your oven temperature to 350

and spray your baking dish.

Time to assemble!

First the rice.

Then, your broccoli.

Thirdly, the chicken.

After that, the sauce.

Then the cheese.

Sprinkle on a little bread crumb for texture, and you are ready to go.

(I will say that if you are going to freeze this for later, this is where you would stop.)

Now, place in the oven and bake for 30 minutes.

(If you are baking from frozen, add another 15 minutes.)

And there you have it! 

A casserole that is warm, cheesy, and creamy, just like you like it, but is PACKED with flavor

and made from scratch! 

That is something you can be proud of! 

I KNOW the your ENTIRE family is going to love this casserole! 

So whip it up tonight, bake it off tomorrow, and have the kids do the dishes! 

You have earned it!

And as always,

Happy Reading, Happy Eating, and Happy Living,

~The Kitchen Wife~