Tuesday, August 21, 2012

Cheesy Broccoli Chicken and Rice Bake

I found this recipe on Pinterest.  My girls love broccoli...I know... weird! In fact Emeline's favorite meal is broccoli cheese soup.  Which while it contains broccoli it's not exactly the most nutritious thing you can do with broccoli :)  So I set out to find a healthier cheesy broccoli concoction and came upon this little guy! It still super cheesy and packed with broccoli but added a few other veggies plus some rice and chicken.  It's also made with evaporated milk instead of canned soup.

The original source can be found at Salad in a Jar.  Click on the link to see the original recipe.  She made it meatless and used it as a side.  I mostly kept it the same except for adding shredded chicken and changing some of the measurements in order to accommodate for the chicken addition and to make a 9x13 sized casserole.  It was very filling and actually fed my family and another family and still produced leftovers.  If you have small kids then you can probably get away with just making the 8x8 that her recipe makes and adding some chicken.  Or use the recipe below and divide it up to share! It was super tasty and would be a great side dish too! 

Cheesy Broccoli Chicken and Rice Bake
(makes a big 9x13...or make two 8x8's and freeze some for later!)
2 1/2 cups cooked rice
4 cups broccoli florets (I usually use the kind that comes in a steamer bag)
3 T. Lemon Juice
1/4 cup Butter
1/2 of a medium sized onion (finely chopped)
2 carrots (finely chopped)
2 stalk celery (chopped )
1 cup mushrooms (coarsely chopped)
2 cloves garlic (minced)
1 tsp. chicken bouillon
2 cans evaporated milk 
2 T. Flour
salt and pepper (to taste)
3 cups shredded cheese (I use a sharp cheddar)
1 rotisserie chicken

Topping (optional)
2 T. butter
1 1/2 cup panko bread crumbs (or crushed ritz crackers)

Cook rice according to package directions, set aside. Meanwhile, steam broccoli until slightly tender (don't overcook!)  I use the kind that comes in a steamer bag but you can also steam it using a steamer pan or bowl.  Drain broccoli and mix with lemon juice. Set aside.

In a large skillet saute onion,  celery and mushrooms in butter until softened.   Add garlic and continue cooking for 2 min. Whisk flour, milk and chicken bouillion together in a small bowl.  Pour milk mixture slowly over onion mixture.  Cook until thickened (about 4 minutes) stirring constantly.  Add salt, pepper, and cheese and continue to cook over medium heat.

Remove chicken from the bones and shred or chop. Add broccoli, chicken and rice to cheese sauce and mix well.  If too thick, add milk 1 T. at a time until you reach desired consistency. Transfer to a 9x13 baking dish and top with crumb mixture if desired.  Bake at 350 degrees for approx. 25 minutes or until heated through.


  1. Hi Julia, found this recipe pinterest. I made it the other night and it was really good. I did have to wing it on the measurement of flour, I ended up using 1 1/2 tablespoons and a little bit more milk to smooth it out. How much flour did you use?

  2. Hi Cindy! Your intuition on the flour was right! I used 2 T. and then added a little milk at the end as well. Thanks for pointing out that I hadn't included the flour measurement in the recipe. I fixed it above as well. Glad you enjoyed it!

  3. What size can of evaporated milk did you use?

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