Chicken With Broccoli and Rice Casserole

This Chicken With Broccoli and Rice Casserole recipe is a little unusual. Through the years I have learned to save and repurpose every morsel of food that could be saved or used in some way. This casserole is made up with mostly left overs and you would never know that it wasn't made fresh today. In today's economy the food prices are very high and still climbing. I try and help young families with growing their own vegetables, planning the meals and economizing wherever possible. This is a recipe that I made for a study group for young homemakers.

Pin For Later

How To Make Chicken With Broccoli and Rice Casserole Recipe

Sauté the onion's in butter.

Add chopped celery, to the onion sauté. The celery had been from frozen and we just placed it in a colander to slightly thaw or you could use fresh.

Steam 5 cups of fresh broccoli florets. We picked the broccoli from the garden.

Add all-purpose flour to the sautéed onions and celery stir until the flour is blended in with the vegetables as you continue to

 cook on medium low heat.

Next we will add some chicken broth that was homemade and frozen in small batches to use in this way for casseroles and other dishes. This will make a nice gravy base for the vegetables.

We will add a 3 cup bag of frozen chicken to the gravy mix.

I package and freeze all of my chicken or turkey in 3 cup bags. Most casserole recipes ask for 3 cups.

Stir the chicken into the gravy mix and add the seasons,

 then stir well.

The rice was frozen, I just place it in the colander and run warm water over it, then drain it well.

Add the cooked rice to the gravy , then stir in the steamed fresh broccoli. 

Add the Mayo and Sour Cream Mix, then stir together 

until completely incorporated.

Generously butter a 9 X 13 baking dish.

Add the casserole mixture to the baking dish.

For the topping we will use a medium sauce pan to heat butter and mix Panko crumbs with the butter.

Using a fork, stir in the shredded cheese, stir until

 it is melted and mixed.

Bake in a 350 degree oven for 20 minutes, Remove the casserole dish and Sprinkle the Panko and cheese topping over the top of the casserole. Return the dish to the oven and continue to bake for 15 minutes. Remove the casserole to a cooling rack.

Serve hot.

Recipe

Yield: 12

Author: Miz Helen's Kitchen

Chicken With Broccoli and Rice Casserole

A delicious recipe made with mostly frozen left overs. A cost saving family casserole.

Ingredients

• 6 tablespoons butter
• 2 cups onions, chopped
• 2 cups celery, chopped
• 3/4 cups all-purpose flour
• 2 cups chicken broth
• 3 cups cooked chicken, chopped
• 2 teaspoons thyme
• 1 teaspoon poultry seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 cups cooked rice
• 5 cups broccoli florets, steamed
• 1/2 cup mayonnaise
• 1/2 cup sour cream

Panko Topping

• 6 tablespoons unsalted butter
• 1 cup Panko (Japanese breadcrumbs)
• 2 cups sharp cheddar cheese, shredded

Instructions

1. In a large stew pan over medium low heat, melt the butter and sauté the onions and celery. Add the flour to the vegetables and stir until it becomes incorporated. Gradually add the chicken broth and it will become a nice gravy.
2. Continuing to cook over medium low heat, add the chicken to the gravy mix and then add all the seasons. Stir the mixture very well until it is fully incorporated.
3. Stem the broccoli then add it to the gravy mix along with the rice. Stir the entire mix until it is well blended. If the casserole appears to be to dry, then add more chicken broth a little at a time.
4. Butter a 9 X 13 baking dish and pour the casserole mix into the baking dish. Bake in a 350 degree oven for 20 minutes and remove from the oven. Sprinkle the Panko topping on top of the casserole and return it to the oven for 15 minutes. Remove the casserole to a cooling rack and serve hot.

The Panko Topping

1. In a medium sauce pan over medium low heat, melt the butter and pour in the Panko bread crumbs. Stir with a fork just until it is moist.
2. With a fork stir in the shredded cheese. Stir until it just starts to melt.
3. Sprinkle the topping on top of the casserole.

Notes

If your casserole appears to look dry, then add more chicken broth before you bake it.

Created using The Recipes Generator

This is a delicious casserole that is ready to serve 12 people.

Remember that it was made with 

mostly left overs that had been frozen.

The flavor of this casserole is amazing!

This serving is for you, ENJOY!!

I sure hope that you enjoy the savings that can be found in this recipe and that you enjoy it. Thanks so much for stopping by to spend some time in the kitchen with us. I always look forward to your visits. Have a great week and come back to see us real soon!

Peace and Joy

Miz Helen

This Post Will Be Shared With These Great

Linky Parties