So how about a gorgeous broccoli casserole today? I have to admit that I don’t often prepare or cook with broccoli. The hubs isn’t that overly fond of it to be honest.
He only likes it in crunchy stir fries with oyster sauce or in creamy Thai curries. But as soon as broccoli is cooked just a tad too soft for him, he won’t eat it. Not even if I add it to a potato mash.
But here I am, with a couple of leftovers in the fridge.
Leftovers
Cooked rice, cooked chicken. Some steamed (but still crunchy) broccoli florets. A large chunk of red bell pepper and a handful of fresh spring onion. And I just picked up a bag of grated cheddar cheese at the grocery store.
Sounds like the perfect moment to make a broccoli cheese casserole, don’t you think?
Easy Broccoli Casserole with Chicken & Cheddar
I whipped up a basic and simple white sauce or bechamel that contains butter, flour and milk to make this casserole a bit creamier. I stirred the ingredients all together and then just baked the whole lot 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.
Potluck
This broccoli casserole would be a great dish for my next potluck party actually.
Sure you can serve this casserole cold as well. Broccoli, chicken, cheese, rice: even kids will love it! Hey, you can also leave out the chicken and turn it into a vegetarian oven dish if you like.
Are you looking for another vegetable casserole that is totally vegetarian as well?
Then also check my sweet potato and feta casserole… I am absolutely certain that you will love that colorful potato bake too!
Try it.
Enjoy!
Easy Broccoli Casserole Recipe with Chicken & Cheddar
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
- nutmeg
- pepper
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 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 onto plates, sprinkle with extra pepper and celery salt and serve.
