Cheesy Broccoli and Rice Casserole
Cheesy Broccoli and Rice Casserole
Ingredients
For the Casserole
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 3 cups broccoli florets, fresh or frozen, chopped into small pieces
- 1 1/2 cups cooked chicken, shredded or diced (optional)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
In a medium saucepan, combine the uncooked long-grain white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and set aside.
⏱️ 20 min
- 3
While the rice is cooking, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min
- 4
Gradually whisk in the milk until smooth. Bring the sauce to a gentle simmer, stirring frequently, until it thickens, about 3-5 minutes.
⏱️ 5 min
- 5
Remove the sauce from heat. Stir in 1 1/2 cups of the shredded sharp cheddar cheese until melted and smooth. Season with salt, black pepper, garlic powder, and onion powder. Taste and adjust seasonings as needed.
⏱️ 2 min
- 6
In a large bowl, combine the cooked rice, broccoli florets, and cooked chicken (if using). Pour the cheese sauce over the mixture and stir gently until everything is well combined.
⏱️ 3 min
- 7
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.
⏱️ 2 min
- 8
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown. Let stand for 5 minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Broccoli and Rice Casserole
Ingredients
For the Casserole
- 1 cup long-grain white rice, uncooked
- 2 cups chicken broth
- 3 cups broccoli florets, fresh or frozen, chopped into small pieces
- 1 1/2 cups cooked chicken, shredded or diced (optional)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese, shredded, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- 1
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
In a medium saucepan, combine the uncooked long-grain white rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until the liquid is absorbed and rice is tender. Remove from heat and set aside.
⏱️ 20 min - 3
While the rice is cooking, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
⏱️ 3 min - 4
Gradually whisk in the milk until smooth. Bring the sauce to a gentle simmer, stirring frequently, until it thickens, about 3-5 minutes.
⏱️ 5 min - 5
Remove the sauce from heat. Stir in 1 1/2 cups of the shredded sharp cheddar cheese until melted and smooth. Season with salt, black pepper, garlic powder, and onion powder. Taste and adjust seasonings as needed.
⏱️ 2 min - 6
In a large bowl, combine the cooked rice, broccoli florets, and cooked chicken (if using). Pour the cheese sauce over the mixture and stir gently until everything is well combined.
⏱️ 3 min - 7
Transfer the mixture to the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.
⏱️ 2 min - 8
Bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is melted and lightly golden brown. Let stand for 5 minutes before serving.
⏱️ 25 min•🌡️ 375