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Cheesy Brown Rice, Broccoli and Chicken Casserole

By Cindy Rahe
Created January 10, 2017

There are endless iterations of the classic broccoli and cheese casserole. The version of my youth—most often consumed at church functions and potlucks—was smothered in a potato chip topping and included mayonnaise or canned condensed soup as a binder. Delicious yes, but not necessarily that nutritious. My version still includes lots of cheddar cheese, plenty of broccoli, savory chicken and filling brown rice, but the mayo and soup is replaced with a quick homemade gravy. The topping is still crunchy with a blend of panko bread crumbs and more cheddar cheese. The casserole bakes up gooey, bubbling, and perfectly comforting. The ingredients here are simple, delicious, and wholesome: Green Giant Steamers frozen broccoli florets, Progresso panko bread crumbs, Progresso chicken broth, milk, chicken, cooked brown rice, onions, garlic, butter, cheese, flour, olive oil, salt, pepper and red pepper flakes. Find the exact list of ingredients and measurements below!


Start by cooking up the chicken in a skillet, adding the onions and garlic, cooking ‘til they’re softened. Next add the olive oil and flour to make a roux, whisking in the broth and milk to make the gravy. Once the gravy is made, remaining ingredients are mixed in—save for the panko, butter and half of the cheese, which is spread over the top for a crunchy-cheesy topping.


Everything gets baked and bronzed in the oven until bubbling. Kick back and relax ‘til it’s time to serve!