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Liz’s Kitchen: Cheesy Broccoli, Chicken and Rice Casserole Recipe

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This was a recipe that was given to me to try and I agreed and then realized it involved a ruoux and it was too late. Ha! A roux is not necessarily hard but if you don’t stay on top of it it can burn. I can say that if you ever are using a cheese sauce making it form the roux is ALWAYS worth it. My grandma taught me how to make a roux when I was living with her, she always said use a double boiler because its idiot proof…she was right! This has everything! It has the cheesiness with the broccoli and the chicken and rice. The crunch of the bread crumbs on top! It’s a great hearty casserole that will have you going back for seconds! Yum!
This is another Emily Bites recipe...she has a lot of great ones.

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CheesyBroccoli, Chicken and Rice Casserole

  • 3 tablespoons light butter
  • 3 tablespoons all-purpose flour
  • 2 cups skim milk
  • 4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
  • 4 oz sharp cheddar cheese, shredded (I used Cabot Seriously Sharp)
  • 4 cups cooked brown rice
  • 2 cups shredded or cubed cooked chicken
  • 2 cups fresh broccoli florets
  • ¼ cup seasoned bread crumbs
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper

First things first. Cook your chicken! If you start this a little before or even have it cooked from the night before it will make everything else go faster. Also, get your prep work out of the way. Cut your broccoli into florets if you didn’t buy it pre cut and measure out all your ingredients.

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Next pre heat the oven to 350 and spray your 9 X 13 pan. Get your water boiling for you rice. I use minute rice and that takes about a total of 15 minutes when you factor in getting the water boiled. Next we have to prepare the roux.

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Put you pan a lower heat and melt your butter add the flour a tablespoon at a time and use the whisk to combined. It going to turn into a paste. Once all the flour is combined then start adding the milk slowly. Keep whisking as you add the milk. You want the roux to be thicker than if its just milk but not too think that you can’t mix it. Once you get it all mixed in and it’s a good consistency (about 5 or 6 minutes of stirring) add your salt and pepper. Next it’s time to start adding that delicious cheese! Because the cheese is shredded it’s going to melt pretty quickly.

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When the roux is done add the rice, chicken, broccoli and roux into a big bowl and mix. Then pour into your pan and spread evenly.

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Then take the bread crumbs and lightly toast them in a pan and spread them over the casserole evenly. Plop it int he oven and let it cook for for 30 to 35 minutes.

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The only thing I would change which obviously would make it less healthy is to make more of the cheese sauce. After it cooks in the oven it dries up a little bit. So pour on the cheese for me! Grab the original recipe at Emily Bites blog HERE

Liz’s Kitchen: Buffalo Chicken Cheesy Potato Casserole Recipe

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