Cheesy Brocolli Chicken Cassarole

I love a good casserole.  I think the ease of throwing everything together in one pan really appeals to me. Lately though, I've been avoiding casseroles.  Although I love them, I've been trying to get away from "cream-of-something" soups.  I've begun reading labels, and when I recently looked on the back of a Campbell's soup can - I felt like I was looking at a chemistry set.  A very yummy, incredibly easy chemistry set. Sigh. 

So although I love many of my recipes that include this ingredient, dishes with it are being made less and less in my house (I can see this phenomenon evolve as I look over past recipe posts on this blog).  I'll still throw together this recipe on occasion, but I really do feel better about avoiding these soup mixes altogether.  

When I saw this recipe posted on Our Best Bites, I nearly glossed over it because of said new convictions.  However I was thrilled to see that this recipe includes a 100% homemade base, and it's delicious!  Super easy to throw together in one dish, just like any good casserole recipe should be. 

 

I found this awesome microwavable rice/quinoa mix at my grocery store, and it complements this recipe wonderfully.  It's called Seeds of Change Quinoa & Brown Rice, and it's delicious!  If it's just Alex and me, I'll halve this recipe - it makes a lot!

Cheesy Broccoli Chicken Casserole

Recipe slightly adapted from Our Best Bites

Ingredients:

• 2 tablespoons butter
• 1/2 large onion, chopped (about 1 cup chopped onion)
• 2-3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups cheddar cheese, divided (grate it off the block; don’t use pre-grated cheese)
• 4 cups bite-sized broccoli florets
• 3 cups cooked brown rice or brown rice/quinoa mixture (like Seeds of Change or Uncle Ben’s)
• 3 cups bite-sized cooked chicken (I use a Costco rotisserie chicken)
• 1/2 cup freshly shredded Parmesan cheese

Directions:

1. Preheat oven to 400 F.
2. In a large saucepan, melt the butter over medium heat. When melted, add the onion and garlic and cook, stirring frequently, until fragrant and the onions are translucent. Add the flour and stir until it starts coming together with the butter and the onions. Slowly add the chicken broth, a little at a time, whisking after each addition until any lumps of flour are smooth. Cook, stirring frequently, until the mixture coats the back of a spoon. Add the salt and pepper and remove from heat. Add 1 cup of shredded cheddar and stir until smooth. Add the broccoli.
3. While the sauce is cooking, spray a 9×13″ baking dish with non-stick cooking spray. Combine the chicken and rice in the dish. After you’ve added the broccoli to the sauce, add it to the rice/chicken mixture and stir to combine. Sprinkle with the shredded parmesan and the remaining 1/2 cup of cheddar cheese. Cover with aluminum foil and bake for 25 minutes or until casserole is hot and bubbly. Serve immediately. Makes 8 servings.