Broccoli Casserole with Chicken & Cheddar
But here I am, with a couple of leftovers in the fridge. Cooked rice, cooked chicken. Some steamed (but still crunchy) broccoli florets. A piece of red bell pepper and spring onion. And I just picked up a bag of grated cheddar cheese at the grocery store. Sounds like the perfect moment for a cheesy broccoli casserole!
I whipped up a basic white sauce or bechamel containing butter, flour and milk to make this casserole a bit creamier. Mixed the ingredients well and then baked it all in a hot oven. The broccoli casserole was super creamy and cheesy in the end. I liked the chunky chicken bits in it a lot! Even the hubs didn’t complain.
This broccoli casserole would be a great dish for my next potluck party! Hey, you can also leave out the chicken and turn it into a vegetarian oven dish.
Looking for another vegetable casserole that is totally vegetarian? Than also check my sweet potato and feta casserole…
This broccoli casserole is a great dish to bring to a next potluck party!
- 10,5 oz broccoli florets (350 g), cooked
- 5,5 oz cheddar cheese (155 g), grated
- 4,5 oz cooked chicken (125 g)
- 3 oz red bell pepper (100 g)
- 7 oz cooked rice (200 g)
- 1 medium spring onion
- 1 medium garlic clove
- 2 tbsp unsalted butter
- 2 tbsp plain flour
- 1 ⅓ cups whole milk (320 ml)
- celery salt
- smoked paprika powder
Slice the broccoli florets and chicken into bite-size bits. Chop the spring onion, bell pepper and garlic. Combine these ingredients in a mixing bowl. Also add the cooked rice. Stir until the ingredients are well mixed.
Add the butter to a small pan and place it over medium-low heat until melted. Then add the flour and stir until you get a paste. Cook it for about a minute until it's a little golden. Then add the milk. Turn the heat up. Whisk the mixture firmly while it gets to a boil until it has thickened. Seasoning with a pinch or nutmeg, celery salt, pepper and smoked paprika to taste.
Then pour the white sauce over the rice, broccoli and cheese mixture. Also add about ¾ of the grated cheddar (keep a handful aside to sprinkle on top of the broccoli casserole later on).
Stir until everything is evenly coated in sauce. Pour the broccoli casserole mixture in an oven dish and spread it evenly. Sprinkle with the remaining grated cheddar.
Bake the broccoli casserole in a preheated oven at 356°F (180°C) for about 25 to 30 minutes until the top is lightly browned and the cheese has melted nicely. Then scoop the broccoli casserole onto plates, sprinkle with extra pepper and celery salt and serve.