Description
A comforting casserole featuring tender chicken, bright broccoli, and fluffy rice in a creamy sauce.
Ingredients
- 3 cups cooked rice (white, brown, or a blend)
- 3 cups cooked, shredded chicken (use halal chicken)
- 3 cups broccoli florets, lightly steamed
- 2 cups shredded cheddar cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 1/2 cups milk (dairy or unsweetened plant milk)
- 1 cup low-sodium chicken stock
- 3 tbsp butter or neutral oil
- 3 tbsp all-purpose flour (or gluten-free flour for a GF version)
- 1 tsp Dijon mustard
- 1/2 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup panko breadcrumbs or crushed crackers (optional topping)
- 2 tbsp grated Parmesan (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook the base: In a medium saucepan, melt butter over medium heat. Sauté diced onion until translucent (3–4 minutes), add garlic and cook 30 seconds.
- Make the sauce: Stir in flour to form a roux and cook 1 minute. Slowly whisk in milk and chicken stock until smooth. Add Dijon, thyme, salt, and pepper. Simmer until slightly thickened, about 3–4 minutes.
- Combine ingredients: In a large bowl, mix cooked rice, shredded chicken, steamed broccoli, and 1 1/2 cups shredded cheddar. Pour the warm sauce over the mix and stir until evenly coated.
- Assemble casserole: Transfer the mixture to the prepared dish and spread evenly. Sprinkle remaining cheddar on top. If using, mix panko with Parmesan and a drizzle of olive oil, then sprinkle over the cheese for a crisp topping.
- Bake: Bake for 20–25 minutes until bubbly and golden on top. Let rest 5–10 minutes before serving.
Notes
Use day-old rice for better texture. Adjust seasoning to taste before mixing with rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American