I grew up on chicken broccoli casserole but it was made with a can of cream of something and loads of mayo. I wanted a more natural and bit healthier approach, and found success with this recipe! (I also have a version with wild rice and broccoli in the archives.) I did increase the ingredient amounts from the original recipe linked to fill a 9×13 pan and it worked out just right. The creamy cheese sauce starts with some onion and garlic cooked in a roux and then a few spices and cream cheese and Cheddar are stirred in. Then the sauce is layered with cooked chicken (rotisserie makes it easy), just-tender broccoli and steamed rice, more cheese is sprinkled on top, and then the whole casserole bakes until browned and bubbling. These flavors familiar to my childhood are once again a family favorite!

Easy Broccoli Chicken Rice Casserole

INGREDIENTS

3 Tbsp. Butter
3 Tbsp. flour
3/4 cup diced yellow, white, or green onion
1/2 tsp. garlic powder (or 1-2 cloves fresh garlic, minced)
1 tsp. kosher salt (adjust to taste)
1/4 tsp. black pepper (adjust to taste)
3 cups milk
3/4 tsp. dry mustard powder
3/4 tsp. paprika
pinch cayenne pepper or crushed red pepper flakes (to taste)
4 Tbsp. cream cheese
3 cups sharp cheddar, divided
3 cups cooked rice
4-5 cups broccoli
2-3 cups cooked chicken, shredded or cubed (rotisserie chicken works great)

DIRECTIONS

1. Preheat oven to 350 F.
2. Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder (or garlic), salt and pepper. Cook an additional 2 minutes.
   Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, a pinch of cayenne or red pepper flakes, cream cheese and 2 cups cheddar cheese. Stir until melted. Taste and adjust seasonings to taste.
3. Steam or boil broccoli for several minutes, until tender-crisp. You still want it slightly crisp as it cooks more in the oven.
4. In a 9×13 casserole dish, layer the rice, broccoli, chicken and cheese sauce. Top with remaining 1 cup cheese and bake 30-40 minutes or until bubbly and cheese is lightly browned on top.

Makes a 9×13 casserole.

(Adapted from Spend with Pennies)