Cheesy Chicken and Rice Casserole

Name: Cheesy Chicken and Rice Casserole
Total time: 50 min
Yield: Serves 6 (serving size: about 1 1/2 cups)
Ingredients: 4 tablespoons unsalted butter, divided; 15 rectangular buttery crackers (such as Club) (about 1 1/2 oz.), crumbled (about 3/4 cup); 3 tablespoons all-purpose flour; 2 teaspoons Dijon mustard; 1 garlic clove, finely chopped (1 tsp.); 1 cup unsalted chicken stock; 1 cup half-and-half; 1 ½ teaspoons kosher salt; ¼ teaspoon black pepper; 3 cups cooked broccoli florets; 3 cups cooked white rice; 2 ½ cups shredded rotisserie chicken; 8 ounces extra-sharp Cheddar cheese, grated (about 2 cups); Cooking spray; ¼ cup thinly sliced scallions

2 Ratings
2 Reviews

Kids aren't the only ones who love this melty, Creamy Chicken and Rice Casserole. The rice, broccoli, and chicken provide a nice substance for the creamy, béchamel type sauce, while the buttery topping adds crunch and richness. In other words, it's pure comfort food, and you can have it ready for a weeknight dinner right at under an hour. Rotisserie chicken works wonderfully here, but you can use whatever leftover chicken you have on hand. To shake things up, substitute in a different cooked vegetable, such as cauliflower, Brussels sprouts, or asparagus, for the broccoli.

By Marianne Williams

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Cheesy Chicken and Rice Casserole

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