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Pioneer Woman broccoli chicken casserole takes 1 hour 15 minutes and rice, shredded chicken and tender broccoli to make a creamy, cheesy dinner bake. Save this easy comfort food casserole for Sunday dinner, potluck night or a make-ahead family meal, because it feeds a crowd of 10 to 12.
Blanch the broccoli for just 2 minutes and rinse it under cold water right away, because that keeps it crisp-tender in the oven. Skip the rinse and the florets keep cooking in the sauce, so they turn soft and mushy by the time you serve.
Building the cheese sauce from scratch with butter, flour and milk gives you a smooth, tangy base that canned soup can't match. Melted cream cheese, parmesan, Velveeta and cheddar make it rich, while a little dry mustard and cayenne keep it from tasting flat.
What you need for this recipe
Pyrex 9x13 glass baking dish
The layered rice and chicken bake evenly in this size, with plenty of room for the crunchy top.
Buy on AmazonOXO 11-inch balloon whisk
Constant whisking keeps the milk and melted cheeses smooth while the sauce thickens.
Buy on AmazonLodge 10.25-inch cast iron skillet
A heavy skillet browns the chicken well and then holds enough sauce for all four cheeses.
Buy on AmazonPantry pick Parmigiano Reggiano wedges, aged 24 months
A real wedge grated fresh tastes nothing like the shaker kind.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Pioneer Woman Broccoli Chicken Casserole
Course: DinnerCuisine: American, Comfort FoodDifficulty: Medium10
servings45
minutes30
minutes646
kcalLayers of rice, shredded chicken and broccoli sit in a thick, velvety four-cheese sauce under a buttery cracker crust. Once it bakes, the edges bubble and the top turns golden and crunchy.
Ingredients
6 tbsp. salted butter, plus more for baking dish
8 c. small broccoli florets
2 tbsp. olive oil
4 (6-oz.) boneless, skinless chicken breasts
1 medium yellow onion, finely diced
1 clove garlic, grated on a microplane
1/4 c. all-purpose flour
1/2 tsp. dry mustard
1/4 tsp. cayenne pepper
4 c. whole milk
4 oz. cream cheese, cubed, at room temperature
1/2 c. finely grated parmesan
1/2 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. paprika
8 oz. processed cheese, such as Velveeta, cubed
1 (8-oz.) block sharp cheddar, freshly grated (about 2 cups)
1 c. crushed butter crackers, such as Ritz
3 c. cooked long-grain rice
Directions
- Preheat and butter dish: Preheat the oven to 350°F and butter a 13-by-9-inch baking dish. Then set it aside while you prep everything else.
- Blanch the broccoli: Bring a large pot of water to a boil, then cook 8 cups small broccoli florets until crisp-tender, about 2 minutes. Drain them, rinse with cold water to stop the cooking, and set aside.
- Brown the chicken: Heat a large high-sided skillet over medium-high, then melt 2 tablespoons butter with 2 tablespoons olive oil. Once the butter foams, cook the 4 chicken breasts for 5 to 7 minutes per side until golden and cooked through.
- Shred the chicken: Move the chicken to a plate and let it cool slightly before shredding. Meanwhile, wipe out the pan and return it to the stove.
- Start the sauce: Melt 2 tablespoons butter in the pan over medium-high heat, then cook the diced onion and grated garlic for 3 to 4 minutes until softened and translucent. Stir in 1/4 cup flour, 1/2 teaspoon dry mustard and 1/4 teaspoon cayenne, and cook about 1 minute more.
- Add the milk: Whisk constantly while you slowly pour in 4 cups whole milk. Keep cooking for about 4 minutes, until it begins to thicken.
- Melt in the cheeses: Reduce the heat to medium-low and whisk in the cubed cream cheese and parmesan until smooth. Then whisk in the salt, black pepper and paprika, followed by the processed cheese until it melts completely.
- Finish the filling: Whisk in half of the grated cheddar until melted. Then fold in the broccoli and shredded chicken.
- Make the topping: Melt the remaining 2 tablespoons butter and stir it into 1 cup crushed butter crackers. Mix until the crumbs are evenly coated.
- Layer and bake: Spread half of the 3 cups cooked rice in the dish and cover with half of the broccoli-chicken mixture, then repeat the layers once. Top with the remaining cheddar and the cracker mixture, then bake for about 30 minutes, rotating once halfway, until golden and bubbly.
- Rest and serve: Let the casserole cool slightly before you scoop. That short rest helps the sauce set so the portions hold together.
Tools for this recipe
- Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Lodge 10.25-inch cast iron skillet, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.
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Want more like this? Try Ree's cookbook Dinner's Ready!
FAQs
Can I swap the chicken for leftover rotisserie chicken?
Yes, about 4 cups of shredded rotisserie chicken works in place of the breasts, and it saves you the browning step. Fold it in with the broccoli at the end, since it's already cooked.
How long do leftovers keep in the fridge?
Covered tightly, leftovers keep for about 3 days in the fridge. Reheat single portions in the microwave, or cover a bigger piece with foil and warm it in a 350°F oven so the sauce doesn't dry out.
Can I use brown rice instead of long-grain white rice?
Brown rice works if it's already cooked, and it adds a nuttier flavor and a chewier bite. Keep the amount at 3 cups so the sauce still coats every layer.
What can I use if I don't have a high-sided skillet?
A Dutch oven or a wide saucepan does the same job, since you just need room to whisk the sauce and fold in the broccoli and chicken. Avoid a shallow pan, because the milk can splash over the edge.
What's the most common mistake with this casserole?
Adding the milk too fast gives you a lumpy sauce, so pour it in slowly while whisking nonstop. Also keep the cream cheese at room temperature, because cold cubes melt unevenly and leave little white specks.
This week on Amazon
Black Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: Pyrex 9x13 glass baking dish, OXO 11-inch balloon whisk, Lodge 10.25-inch cast iron skillet.
See the dealsRee's newest cookbook The Essential Recipes.
As an Amazon Associate I earn from qualifying purchases.
