Cheesy Chicken Broccoli and Rice Casserole

This from scratch Cheesy Chicken, Broccoli, and Rice Casserole is a crowd pleaser and easy on the budget. www.cookingmimi.com

I’m a fan of casseroles. This cheesy chicken broccoli and rice casserole contains no canned cream of whatever soup which makes it a bit healthier than some. I don’t have anything against the occasional use of them but  if I can use something homemade that’s what I’d rather do.

One of the reasons I’m such a fan of casseroles is the base of most of them is an inexpensive ingredient such as rice, potatoes, or pasta, then the best casseroles have tons of vegetables, and the more expensive ingredients like meats and cheese are used an accent.

This is a perfect recipe to use leftover roast chicken and I also used my yellow rice mix instead of plain white rice for extra flavor. This would also be fabulous with leftover turkey making it perfect for an after holiday dinner.

This cheesy chicken broccoli and rice casserole would be fabulous served with a green salad or some sautéed kale during the colder weather, sweet tea, and easy fudgy brownies for a fabulously frugal and tasty supper.

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Cheesy Chicken Broccoli and Rice Casserole

Course Main Dish
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Author Micha

Ingredients

  • 2 cups shredded cooked chicken
  • 1 3/4 cups long grain white rice or 1 batch yellow rice mix
  • 3 cups water
  • 4 cups lightly steamed broccoli florets or 1 12 ounce bag frozen broccoli florets , thawed
  • 1 onion , chopped
  • 4 Tablespoons butter
  • 4 Tablespoons flour
  • 2 cups chicken broth
  • 1 cup milk
  • 1 to 1 1/2 cups shredded sharp cheddar cheese
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees
  2. Bring the water to a boil in a pot with a tight fitting lid, add rice and cook for 15-20 minutes or until tender and water is absorbed.
  3. Place the chicken, rice, broccoli, and onion in a large bowl
  4. Melt the butter in a sauce pan and whisk in the flour, cook for 1 to 2 minutes
  5. Whisk in the chicken stock and milk and bring to a boil, reduce heat and simmer for 5 minutes or until thickened
  6. Season to taste with salt and pepper
  7. Pour over the chicken, rice, and vegetables, Mix well, add the cheese and stir again.
  8. Pour in a lightly greased 9x13 inch baking dish and bake for 30-45 minutes or until hot and bubbly

 

 

Here are some more casserole recipes:

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This post is part of the budget friendly eats series. You can find inexpensive recipes and my best tricks to keep your grocery budget under control by visiting all the posts in the series.

This post may be linked to these fabulous blogs as well as  Weekend Potluck

Comments

  1. Yum! We’re not broccoli eaters in my house so I’d probably switch it out with a bagged of frozen mixed veggies but I do love a good casserole! Pinning!

  2. This looks great! My husband is a vegetarian and I think I may give this a try with veggie chick’n. It sounds delicious!

  3. Micha, this looks so yummy! I totally agree with you on casseroles being a great frugal option for dinners! I really like how you added what you could serve this with, even included a dessert. And you had links to where I could find it all… AWESOME!!

  4. Yum! I love a good casserole, totally a great fall food 😀

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