This heesy chicken broccoli rice casserole recipe is a keeper. With the addition of water chestnuts and topped with cheese, it is a comfort food that will be made often.
Chicken Broccoli Rice Casserole Recipe
4 TBS unsalted butter*
8 oz pkg fresh mushrooms, cleaned and sliced
1/2 tsp kosher or sea salt (to taste)
2 cups freshly shredded extra sharp cheddar cheese, divided
3 cups chicken broth*
2 cups milk*
1/4 tsp thyme
1/2 tsp garlic powder
1/2 tsp onion powder
pinch cayenne pepper or red pepper
1/3 cup flour
1-1/2 cups long grain white rice
1/2 cup sour cream
1/2 cup mayonnaise
2 cups fresh broccoli florets (boiled for 5 minutes and drained well)
2 cups shredded cooked chicken
1/2 – whole can chopped water chestnuts, drained
PREHEAT oven to 350 degrees and spray a Dutch oven with oil; set aside.
Bring the chicken broth, milk, garlic powder, onion powder and a pinch of thyme to a simmer in a sauce pan; reduce heat and keep warm.
In a skillet, melt the 4 tablespoons of butter and add the sliced mushrooms, 1/2 tsp salt and pinch or two of red pepper (or cayenne). This amount of butter really adds flavor and if you want to cut it down you may. I do not suggest any less than 2 tablespoons of butter.
When the mushrooms are tender, add the flour and mix together until it forms a mushroom paste. Remove from the heat and add to the warm chicken broth mixture. Turn up the heat to medium and add 1 cup of the shredded extra sharp cheddar cheese and stir until smooth.
Stir in the sour cream, mayonnaise, drained broccoli florets, rice, shredded chicken and water chestnuts. Taste and if it needs more salt please do it. Mix and pour into the cast iron Dutch oven. Bake for 45 minutes, covered, or until rice is tender and mixture thickens. Add the remaining shredded cheese on top and bake uncovered until melted.
Butter: This amount of butter really adds flavor and if you want to cut it down you may. I do not suggest any less than 2 tablespoons of butter.
*Chicken Broth Substitute: 3 cups water and add 1 heaping tablespoon of Better than Bouillon Chicken Base
*Milk Substitute: I used 2 cups of water and 2/3 cups of dry non-fat powdered milk
I used a heavy cast iron Dutch oven this time and baked for 45 minutes on 350 degrees. If I baked this at 375 or 400 degrees and used a 9×13 inch casserole pan it would have been done sooner.
I like the results in a 9×13 inch pan better. If using a 9×13 inch pan, use two cups of shredded cheese on top instead of one for topping.