Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Cheesy Chicken, Broccoli and Rice Casserole

Cheesy Chicken, Broccoli and Rice Casserole
  • Prep 40 min
  • Total 1 hr 5 min
  • Servings 6
This lighter, fresher version of the classic chicken casserole is sure to become a family favorite.
By Betty Crocker Kitchens
Updated September 20, 2016

Ingredients

Chicken and Vegetables

  • 1 teaspoon olive oil
  • 1 cup sliced onion
  • 8 oz sliced mushrooms
  • 1/4 teaspoon salt
  • 3 cups fresh broccoli florets, coarsely chopped
  • 2 1/2 cups cooked white rice (without added salt or butter)
  • 1 1/2 cups coarsely chopped cooked chicken breast

Sauce

  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup fat-free (skim) milk
  • 1/2 cup light sour cream
  • 1 cup shredded reduced-fat sharp Cheddar cheese (4 oz)
  • 1/3 cup shredded Parmesan cheese

Steps

  • 1
    Heat oven to 350° F. Spray 8-inch square baking dish with cooking spray.
  • 2
    In 12-inch nonstick skillet, heat olive oil over medium heat. Add onion; cook 3 to 4 minutes, stirring frequently, until translucent. Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown. Add broccoli; cook 30 seconds to 1 minute or until bright green. Transfer mixture to large bowl.
  • 3
    Add rice to bowl. Stir to combine. Stir in chicken.
  • 4
    In 1-quart saucepan, melt butter over medium heat. Sprinkle flour over melted butter; add 1/4 teaspoon salt. Beat with whisk. Cook 1 to 2 minutes or until mixture turns light brown. Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined. Heat to boiling, stirring constantly. Continue to cook and stir 1 minute. Remove from heat; cool 5 minutes.
  • 5
    Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk. Reserve 2 tablespoons Parmesan cheese; set aside. Beat remaining Parmesan cheese into milk mixture. Add to bowl with chicken and vegetables; stir to combine. Pour into baking dish; spread evenly.
  • 6
    Bake 20 to 25 minutes or until heated through. Top with remaining Parmesan cheese. Bake 5 minutes longer.

  • Don't rush the mushrooms. Giving them a little extra time in the pan helps them brown and intensifies their flavor.
  • Look for frozen cooked long-grain white rice in the freezer section of your grocery store. Cook as directed on package, and use for the cooked white rice in this recipe.

Nutrition Facts

Serving Size: 1 Serving
Calories
330
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
550mg
23%
Potassium
510mg
15%
Total Carbohydrate
29g
10%
Dietary Fiber
2g
8%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
30%
30%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved