Chicken, Broccoli, and Brown Rice Bake

Chicken and broccoli casserole — rice, creamy sauce, chicken, broccoli, cheese, croutons — has always been one of my favorites. The cream of chicken soup that’s used to make the sauce is not. So I’ve recreated the casserole from scratch, and I think it’s even better the the original. 

Chicken, Broccoli, and Brown Rice Bake
Serves 4
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Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
Ingredients
  1. 3 tablespoons unsalted butter
  2. 1 cup finely diced onion
  3. 3 cloves minced garlic
  4. 2 cups milk
  5. 1 cup chicken broth
  6. 1 dried bay leaf
  7. 1/2 teaspoon dried thyme
  8. 1 teaspoon kosher salt
  9. 1/4 teaspoon ground black pepper
  10. 1 cup dry brown rice, cooked according to package directions
  11. 3 cups cooked chicken, shredded or chopped
  12. 3 cups frozen broccoli florets, cut into smaller pieces
  13. 1/2 cup Panko breadcrumbs
  14. 1/2 cup grated parmesan cheese
Instructions
  1. Preheat oven to 375 degrees.
  2. Melt butter in a medium sauce pan over medium heat. Add the onion, and cook until soft, about 5 minutes. Add the garlic and cook an additional 30 seconds.
  3. Stir in the flour and cook for about 1 minute, until lightly browned.
  4. Add the bay leaf, broth, and milk, and cook over medium to medium-high heat, stirring constantly until thickened, about 10 minutes.
  5. Remove the bay leaf. Stir in the dried thyme, salt, and pepper.
  6. Spray a 21/2 quart baking dish with cooking spray. Add the cooked rice and all but about 1 cup of the sauce. Stir to combine.
  7. Add an even layer of the broccoli, and then add the chicken evenly on top.
  8. Pour the remaining sauce over the top.
  9. In a small bowl, combine the Panko breadcrumbs and parmesan cheese. Sprinkle on top of casserole and spray lightly with cooking spray.
  10. Bake uncovered for 25 minutes, until bubbling and golden brown.
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