CREAMY CHICKEN BROCCOLI RICE CASSEROLE

I have been down sick for the past month with little to no energy to spare cooking in my beloved kitchen and was in major need of some good old down home comfort food.  This Creamy Chicken Broccoli Rice Casserole is made from scratch and is exactly what I was craving. Pairing chicken with the fresh broccoli and fluffy rice in a homemade rich and creamy cheese sauce makes for the perfect comforting casserole.  And my guys are all glad momma is back in the kitchen.  😉

Serves 6-8

INGREDIENTS 

• 6 cups fresh broccoli, cut into bite sized pieces

• 3 cups cooked & cooled long grain rice

• 2 cups cooked, cubed chicken breast

SAUCE

• 4 tbsp butter

• 1 medium onion, diced

• 4 tbsp flour

• 2 1/2 cups milk

• 1/2 tsp garlic powder

• 1/2 tsp black pepper

• 1 tsp dry mustard powder

• 1 tsp paprika

• 1 tsp salt (or more to taste)

• 1/4 cup cream cheese

• 1/4 cup sour cream

• 2 1/2 cups shredded cheddar cheese, divided

DIRECTIONS 

• Preheat oven to 350°F. Prepare a 2-3 quart casserole dish by greasing it with a generous amount of butter or oil.

• Saute the onion and butter over medium-low heat until softened and slightly golden. Stir in flour, garlic powder and pepper. Continue to cook for 2-3 more minutes.

• While whisking, slowly pour in milk. Continue whisking over medium heat until the sauce becomes thick and is bubbling. Remove pan from the heat and add the dry mustard, paprika, cream cheese, sour cream and 2 cups of the cheddar cheese. Stir until melted.

• Cook the broccoli in boiling water for only 2 minutes. Drain.

• In a large bowl, combine rice, chicken, broccoli and cheese sauce. Pour into the greased 2-3 qt casserole dish. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese and bake for 30-35 minutes until bubbly and lightly browned.