Cheesy Chicken and Broccoli Rice Casserole
ALWAYS A WINNER! Can be made ahead of time, and leftovers taste even better! So cheesy, comforting and hearty!
Ingredients
- 1 (6-ounce) package long-grain and wild rice mix
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 2 cups cremini mushrooms, quartered
- 1 stalk celery, diced
- ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- ¼ cup dry white wine
- 1 ¼ cups chicken stock
- Kosher salt and freshly ground black pepper
- 3 cups broccoli florets
- ½ cup sour cream
- 2 cups leftover shredded rotisserie chicken
- 1 ½ cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 375 degrees F.
- Cook rice according to package instructions; set aside.
- Melt butter in a large oven-proof skillet over medium high heat. Add garlic, onion, mushrooms and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in wine and chicken stock. Cook, whisking constantly, until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
- Stir in broccoli, sour cream, chicken, 3/4 cup cheese and rice. Sprinkle with remaining 3/4 cup cheese.
- Place into oven and bake until bubbly and heated through, about 20-22 minutes.
- Serve immediately, garnished with parsley, if desired.