1(12-oz) packagelong grain ricecooked according to package directions
¼cupbutterdivided
1poundchicken breastdiced
1small onionchopped
½poundmushroomssliced
½teaspoondried garlic powder
¼teaspooncelery salt
¼teaspoondried thyme
4tablespoonsflour
1 ½cupschicken brothor more as needed
1cupevaporated milk
1head broccoliin florets
1(8-oz) packagecream cheese
2cupsshredded cheeseAmerican, cheddar, mozzarella... whatever you like
Instructions
Prep: Preheat the oven to 375F. Lightly grease a deep 9x13 inch casserole dish.
Sauté chicken and aromatics: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and cook until lightly browned on all sides. Stir in onion and mushrooms, cook until softened, about 5 minutes.Stir in garlic powder, celery salt, dried thyme and remaining butter.
Make sauce:Stir in flour, making sure no more streaks of dry flour are visible. Pour in 1.5 cups broth and 1 cup evaporated milk, stirring well until smooth.
Add broccoli and cheeses:Stir in broccoli and simmer for 5 minutes, adding up to ½ cup extra broth if it looks dry. Take off the heat and stir in cream cheese, 1 cup shredded cheese and rice.
Assemble: Place rice mix into the prepared casserole dish. Top with remaining 1 cup of cheese.
Bake: Bake uncovered at 375F for 20-30 minutes, or until cheese has melted and casserole is bubbly.
Notes
Ingredient notes
Rice: I used a white parboiled rice, but feel free to use whatever long-grain variety you prefer (wild rice mix, brown rice...) - some types may need more liquid.Chicken: You can use shredded rotisserie chicken, leftover turkey or canned chicken in place of the raw diced chicken breast.Mushrooms: If you're not a fan, just leave them out! You can also use canned sliced mushrooms in place of the fresh.Celery salt: Feel free to skip, or use poultry seasoning instead.Evaporated milk: If you don't have evaporated milk, you can use regular milk. Don't heat the sauce too much, or it may split. Whole milk works best.Broccoli: Frozen broccoli florets are a good substitute for the fresh. No need to defrost, just simmer them for a few minutes in the sauce as you would fresh broccoli.
Cooking tips
If you have lumps in the sauce, use a whisk to try and get as many out as you can. To prevent lumps in the first place, make sure to stir in the flour until no more dry streaks are visible!
Make ahead and freezer instructions
Assemble the full casserole right up to the final baking step, let it cool for 30 minutes at room temperature, then cover tightly with cling film and refrigerate for up to 3 days. OR to freeze, cover tightly first with cling film and then with aluminum foil. Label with the name and use-by date (freeze for up to 3 months) before placing in the freezer.To bake, remove the casserole from the oven, unwrap and let sit on the counter while the oven preheats. Bake as directed in the recipe, though you may need to add an extra 5-10 minutes to the baking time as the casserole is cold from the fridge.To heat from frozen: Remove the casserole from the freezer and unwrap. Loosely cover with aluminum foil and bake in the preheated oven for 60 minutes. Remove the foil and bake another 15 minutes, or until the cheese has melted and the casserole is bubbly.