Cheesy Chicken, Broccoli and Rice Casserole

51 Ratings

49 Reviews

Kitchen Tested

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

% Daily Value

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;