Cheesy Chicken Broccoli Casserole
If we’ve said it once, we’ve said it two or three times: the Vikings may be struggling on Sunday, but there’s no reason to be eating bad food. We’ve got you covered, folks. A Sunday classic, our cheesy chicken broccoli casserole (made without Wisconsin cheese!) is sure to make your Sundays more enjoyable.
- Chicken Breasts
- Rice (1 cup)
- Chicken stock (water is also fine)
- Corn starch (flour would also work)
- S&P, garlic, sage.
Step 1: Prepare Your Rice
Boil 1 cup of rice in 2 cups of chicken stock (or whatever ratio works with the rice you’re using). When cooked, set aside. It really doesn’t matter if it gets cold. You’ll incorporate the rice into the main dish and heat in the oven, so don’t stress.
Step 2: Prepare the Main Components
Prepare your chicken breasts by flattening them.1 If you need instructions for how to flatten your chicken, take a look at this video (about a minute into the video). Flattening your chicken will help you to develop a golden-brown color along the outside of the chicken. Season in the pan with salt, pepper, and sage. Don’t go crazy with the salt since you’re going to be including bacon and cheese, ingredients that already have a lot of salt.
When the outsides are grilled, set aside and let rest.
In the same oven safe pan that you seared the chicken, put in your chopped bacon.2 Once mostly cooked, put your diced onion into the pan. When the onion starts to brown, it’s time to add a tablespoon of crushed garlic.3 After a few seconds, add in your broccoli. Mix everything thoroughly.
We’re trying to develop flavor, people. Doing all of this in one pan4 will help us achieve this goal. All the accumulated spice and fat will lead to a rich, flavorful final product.
After around five minutes, dice your chicken and add to the pan. It’s also time to add the rice. Mix thoroughly and set aside.
It’s time to make your cheese sauce. Before you start, though, get your oven preheating. Set it at 350 F.
Step 3: Make a Cheese Sauce
Cheese sauce begins with around a ¼ cup of butter melting in a pot. Once melted, add a cup and a half of cream (I used 10%). As this mix heats up, stir two tablespoons of corn starch into a small amount of water (just enough to ensure there are no clumps of corn starch). You’re going to add the corn starch/water once the butter/cream is gently boiling. As you continually stir with a whisk, you should notice the sauce thicken almost immediately. Add in shredded cheese slowly, mixing thoroughly to ensure it’s all melting. Put in around 200 grams of shredded cheese into the sauce. Ours ended up being a little thick, so we added another half cup of the 10%.
Step 4: Combine and Bake
Once the sauce is done, pour it into the pan and mix with everything.
Cover and place in 350 F oven for around twenty minutes. After twenty minutes, check to ensure the chicken is cooked. If so, check to ensure that everything is flavorful. Add more seasoning as necessary.
Once everything meets your high standards, shred another 200 grams of cheese onto the top of the casserole and put it back on the oven, this time uncovered. Remove when the cheese is melted. There you have it, folks, cheesy chicken broccoli casserole that will make our dying season easier to navigate.
Editor’s Note: This post has been updated to include links to products on Amazon. If you purchase a product from one of these links, we may make a commission.
- Some of you may be interested in a meat hammer.
- This knife does some good chopping.
- This garlic press does some good crushing.
- We used an oven-safe non-stick pan. Alternatively, a cast iron pan would be a great option.