Chicken Broccoli Mushroom Rice Casserole
Chicken Mushroom Rice Casserole with Baby Broccoli Florets, topped with Cheddar Jack Cheese…
Chicken Broccoli Mushroom Rice Casserole
Ingredients
- 8 ounce boneless chicken breast, cut in to bite size pieces
- 4 ounces mushrooms, sliced
- 1 bag broccoli florets, 12 ounces, thawed and patted dry, or fresh broccoli
- 1 cup shredded cheddar jack cheese
- 3/4 cup milk
- 3/4 cup chicken stock
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon umami mushroom seasoning
- 1 teaspoon garlic powder
- salt and fresh ground pepper to taste
- 3 tablespoons flour
- water to mix with flour to thicken sauce
- 2 cups cooked rice
Directions
- Preheat oven to 350°, spray an 8 inch round or square baking dish with cooking spray, spread rice evenly on bottom, set aside.
- In a large skillet on medium high heat add the olive oil, then the cut up chicken, umami mushroom seasoning, garlic powder, stir until chicken is opaque white. Add the sliced mushrooms stir for a few minutes, add butter to melt.
- Pour in milk and chicken stock, turn heat down to medium, cook for about 5 minutes and starts to boil.
- Mix the flour and water together until smooth in a cup, add enough water to make it pourable not to thick.
- Add the flour mixture slowly to the skillet stirring continuously, sauce will start to thicken.
- Add the broccoli, salt and pepper to taste, stir to blend everything. Remove from heat and stir in half cup of the cheese.
- Pour evenly on top of rice in baking dish, sprinkle the rest of the cheese on top, cover with foil and place on cookie sheet, in 350° oven for about 30 minutes. (I didn’t use foil, my cheese was a little crispy, but I liked it!)
- Transfer to cooling rack. Serve and Enjoy!
