White Cheddar Chicken, Broccoli & Rice Bake
Save RecipeIngredients
- 2 chicken breast, cooked and chopped
- 1 cup chicken broth
- 2 cups cooked rice
- 3 cups frozen broccoli florets, thawed and chopped
- 2 shallots, finely chopped
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- 1 1/2 cup whole milk
- 1/4 tsp chili powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp Dijon mustard
- 8 oz block of sharp white cheddar cheese, shredded
- 1/2 sleeve Ritz crackers, crushed for topping
- 3 Tbsp Butter, for topping
Instructions
Melt butter in a sauce pan and add the shallots. Saute for 2 minutes, stirring constantly. Add the flour. Mix well with a whisk until there are no lumps. Add the milk, whisking constantly until smooth. Add the chili powder, salt, pepper and Dijon mustard. Stir constantly for 5 minutes or until it starts to thicken. Remove from heat and stir in the shredded white cheddar cheese. In a greased 2 – 2.5 quart casserole dish combine the chicken, chicken broth, cooked rice, thawed broccoli and the cheese sauce. Mix well and taste to check the seasonings. Cover and bake at 350 degrees for 20 minutes. Top with crushed Ritz crackers and dot with butter. Return to oven uncovered and bake for 10 more or until cracker crumbs start to brown. Remove from oven and let sit for 10 minutes before serving. Enjoy!
4 Comments
Leave your reply.