Chicken, Broccoli and Rice Casserole

Chicken, Broccoli and Rice Casserole

  • Prep Time: 30 minutes
  • Cook Time: 30 - 35 minutes
  • Servings: 6 - 8
  • Course: Main Dish

If you’re looking for a delicious quick and easy recipe for a week night meal than this Chicken, Broccoli and Rice Casserole the perfect dish.

Reynolds Kitchens tip

Cut back on cleanup time by baking this cheesy dinner in a disposable bakeware pan.

Ingredients

  • 4 tablespoons of butter
  • 1 small diced onion
  • 4 tablespoons of flour
  • 2 ½ cups of chicken stock
  • 3 cups of shredded cheddar cheese
  • 3 cooked and chopped boneless skinless chicken breasts
  • 3 cups of broccoli cut into florettes
  • 5 cups of cooked white long grain rice
  • 1 cup sour cream
  • salt and pepper to taste
  • 2 cups of crushed corn flakes
  • 1 Reynolds® Bakeware 13x9 Non-Stick Pan with Carrier

Directions

Step 1

PREHEAT the oven to 350°.

Step 2

MELT the butter in a large pot over medium-high heat and add in the diced onions and lightly brown.

Step 3

SPRINKLE the flour on top of the onions and mix in to form a roux and cook for 3 minutes.

Step 4

POUR in the chicken stock and whisk over low heat for 5 to 10 minutes until it becomes very thick.

Step 5

ADD the sauce to a large bowl and mix it together with the 2 cups of shredded cheese, chopped cooked chicken breasts, broccoli florettes, cooked rice, sour cream, and salt and pepper until completely combined.

Step 6

TRANSFER the mixture into a Reynolds Bakeware® 13x9 Non-Stick Pan and sprinkle on the remaining 1 cup of shredded cheese followed up by sprinkling the crushed corn flakes, completely covering the top.

Step 7

BAKE in the oven on 350° for 30 to 35 minutes or until the top begins to brown.

Step 8

SERVE hot.

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