5 stars (7 ratings)
50 Comments »
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ALWAYS A WINNER! Can be made ahead of time, and leftovers taste even better! So cheesy, comforting and hearty!
I think I just found my favorite weeknight casserole dish.
It’s not too heavy. It’s not too healthy.It’s just right.
With the perfect cheese-rice-broccoli-mushroom ratio to please everyone.
And it doesn’t have any kind of “condensed cream of soup” here.
You can also sub low-fat cheddar and sour cream to save on some calories without sacrificing too much taste.
Best of all, you can easily make this ahead of time.
Simply prep until step 5 and step aside. Pop in the oven 20-22 minutes before serving time.
Boom. Done.
Cheesy Chicken and Broccoli Rice Casserole
Yield: 6 servings
Prep: 15 minutes minutes
Cook: 1 hour hour
Total: 1 hour hour 15 minutes minutes
ALWAYS A WINNER! Can be made ahead of time, and leftovers taste even better! So cheesy, comforting and hearty!
5 stars (7 ratings)
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Ingredients
- 1 (6-ounce) package long-grain and wild rice mix
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 2 cups cremini mushrooms, quartered
- 1 stalk celery, diced
- ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- ¼ cup dry white wine
- 1 ¼ cups chicken stock
- Kosher salt and freshly ground black pepper
- 3 cups broccoli florets
- ½ cup sour cream
- 2 cups leftover shredded rotisserie chicken
- 1 ½ cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh parsley leaves
Instructions
Preheat oven to 375 degrees F.
Cook rice according to package instructions; set aside.
Melt butter in a large oven-proof skillet over medium high heat. Add garlic, onion, mushrooms and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in wine and chicken stock. Cook, whisking constantly, until slightly thickened, about 2-3 minutes; season with salt and pepper, to taste.
Stir in broccoli, sour cream, chicken, 3/4 cup cheese and rice. Sprinkle with remaining 3/4 cup cheese.
Place into oven and bake until bubbly and heated through, about 20-22 minutes.
Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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posted on October 23, 2017under chicken, entree
50 CommentsLeave a Comment »
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50 comments -
Debbie — October 11, 2023 @ 5:23 PM Reply
I made this tonight , but I pressure cooked 2 large chicken breast’s while I was cutting the veg and prepping the other ingredients .. then shredded the chicken and added …WOW it was soooooo good !!
-
Kim Van Patten — May 10, 2023 @ 5:27 AM Reply
Made this! The bomb! We could not get enough! It is now in our fave club! Thank you!
-
Savannah — September 17, 2022 @ 12:41 PM Reply
This is one of my absolute favorites to make for dinner during the week! And the leftovers always taste just as good.
-
Ashley — May 16, 2022 @ 1:55 PM Reply
When I finished cooking this, I realized that I completely spaced out and forgot to add the garlic. Oops. It was still damn delicious!
The only intentional alteration I made was to cook the rice in broth instead of water.
-
Jessica — March 30, 2022 @ 6:45 PM Reply
I made the recipe tonight. I ended up adding more mushrooms and a little bit more cheese. It was amazing! Even my daughter, who is very picky, loved it.
-
Dawn — February 15, 2020 @ 5:28 PM Reply
This is a winner! Great flavor combination. Thanks for sharing!
-
Tiffany — January 13, 2019 @ 5:04 PM Reply
I got some wind in my sails tonight and made this recipe. It is beyond what I imagined and incredibly yummy! I will most definitely be making it again… thank you!
-
Jennifer — December 21, 2018 @ 2:10 PM Reply
I want to freeze this.. should I stop at step 5?
-
Chungah @ Damn Delicious — December 21, 2018 @ 2:41 PM Reply
Yes, that is correct. Let cool completely; transfer to a ziplock freezer bag. Lay the bag flat in a single layer in the freezer (this will help freeze quickly). You can stack it once they are frozen to save on storage space. When ready to serve, thaw overnight in the refrigerator. Bake at 375 degrees F for 30-40 minutes, or until heated through. Hope that helps, Jennifer!
-
Kim — May 16, 2018 @ 2:07 PM Reply
Whoops! I used the seasoning packet, but it was still really good!
-
Brittany — April 23, 2018 @ 10:21 AM Reply
Instead of cremini mushrooms can I substitute it for cream of mushroom soup
-
Chungah @ Damn Delicious — April 23, 2018 @ 11:23 AM Reply
Hi Brittany! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
-
Jessica — December 20, 2017 @ 2:02 PM Reply
This was fabulous! So good and so easy! Perfect for my family of four on a busy school night! Thank you…your recipes NEVER disappoint!
-
Kristen Penny — December 17, 2017 @ 11:26 AM Reply
Can I substitute cream cheese for sour cream? Chicken brother for wine? Thank you.
-
Chungah — December 17, 2017 @ 6:18 PM Reply
Yes and yes!
-
Megan — November 20, 2017 @ 7:16 PM Reply
This was delicious, thank you! It will work it’s way into our regular rotation. How do you think this recipe would freeze? I’d love to make a few and have them on hand if they’ll freeze well. Any suggestions for reheating from frozen?
-
Jana Nawartschi — November 21, 2017 @ 8:11 AM Reply
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
-
Connie — November 9, 2017 @ 10:07 AM Reply
Wonderful-will make it again, more depth of flavor than how I would normally make chicken/rice/broccoli/cheese casserole. A few substitutions: used boiled/diced chicken breast instead of rotisserie chicken, used chicken broth when making rice instead of water. I can count on your recipes to be worth the effort-thank you!
-
Jen — November 3, 2017 @ 3:24 PM Reply
Super yummy. I forgot to buy mushrooms, and had to use carrots instead as they were all I had on hand! Still awesome. Will make again.
-
Misty — October 31, 2017 @ 1:56 PM Reply
I am learning how to cook and am also on a serious budget at the moment and do not currently own stove top safe pans that I would trust as “oven safe.” Would it substantially hurt the flavor or consistency of the dish if I transfer it a more oven safe casserole dish prior baking?
-
Chungah — November 2, 2017 @ 8:41 PM Reply
Not at all!
-
Heather — October 20, 2020 @ 4:41 PM Reply
This is one of my favorite recipes! I never have wild rice so I just use regular rice. Sometimes I sub cauliflower for thr broccoli
-
Debbie Thiercof — October 30, 2017 @ 7:42 PM Reply
I made this tonight and it was really delicious! I didn’t have the rice mix, so I just cooked 1 cup of basmati rice first and used that. I didn’t have cheddar cheese, so I used pepper jack, and I diced a couple of seeded jalapeños in with the onions since we like it spicy, and I used diced, cooked turkey instead of chicken. Otherwise, I followed it exactly. It was so good my husband went back for THIRDS, and my son, who hates “casseroles” went back for seconds. (I call them “bakes” instead of casseroles so he doesn’t freak out.) This is a winner.
-
nina v — October 26, 2017 @ 9:37 PM Reply
can i sub out heavy cream or half and half for the wine? i dont care for cooking with wine and i’d love for this to be creamy.
-
Chungah — October 30, 2017 @ 1:54 PM Reply
You can substitute additional chicken stock.
-
Mariam Bandarian — October 26, 2017 @ 4:36 PM Reply
Yum! Can’t wait to try this. My toddler loves rice dishes and its a great way to get him to eat his veggies.
-
Nicole — October 26, 2017 @ 1:15 PM Reply
If I use brown rice how much rice do I need? 2 cups?
-
Chungah — October 26, 2017 @ 6:32 PM Reply
Yes, 2-2 1/2 cups cooked.
-
192.168.1.1 — October 26, 2017 @ 2:06 AM Reply
So delicious!!!
-
Buster's Mom — October 25, 2017 @ 6:58 PM Reply
Made it and loved it. Could I incorporate cranberries or nuts?
-
Chungah — October 25, 2017 @ 9:30 PM Reply
Yes, of course. What a great idea!
-
jc — October 25, 2017 @ 4:30 PM Reply
Lots of my favs in this recipe, making it tomorrow eve.
Thank you.
-
Greg — October 25, 2017 @ 4:16 PM Reply
You really need to put “don’t use seasoning packet” in main instructions for rice!
-
Dawn — October 25, 2017 @ 1:20 PM Reply
Looks so yummy! Would it be possible to use long grain white rice instead of gen boxed rice?
Thanks!
-
Chungah — October 25, 2017 @ 9:29 PM Reply
Absolutely!
-
Susie Patterson — October 25, 2017 @ 9:54 AM Reply
How much sour cream, the recipe just says “1/2” sour cream.
Thank you.
-
Chungah — October 25, 2017 @ 10:06 AM Reply
1/2 cup.
-
Irma — October 25, 2017 @ 8:34 AM Reply
Sounds delicious! Now, the recipe calls for “1/2 sour cream”… is this 1/2 CUP of sour cream? Thanks!
-
Chungah — October 25, 2017 @ 10:06 AM Reply
1/2 cup – yes!
-
Tarah Manning — October 25, 2017 @ 7:56 AM Reply
I love a good casserole! Perfect for a cold fall night! And leftovers!
-
Rosemary — October 25, 2017 @ 7:22 AM Reply
This looks amazing Chungah! I can’t wait to try this. I’m going to use shredded turkey instead since I don’t eat chicken. I’m guessing that the wine in this sauce will completely out-do the traditional cream of mushroom soup sauce?
-
Chungah — October 25, 2017 @ 10:06 AM Reply
Yes!
-
Jennifer — October 25, 2017 @ 6:55 AM Reply
I can’t wait to try this! I was thinking I could try using leftover cooked rice instead of the boxed rice. Do you know how much cooked rice I could use?
-
Chungah — October 26, 2017 @ 6:32 PM Reply
About 2-2 1/2 cups cooked rice.
-
JodyGirl — October 25, 2017 @ 3:49 AM Reply
Hi: Is the sour cream 1/2 cup or 1/2 pint?
-
Chungah — October 25, 2017 @ 9:59 AM Reply
1/2 cup.
-
Terry Stenson — October 24, 2017 @ 7:07 PM Reply
Hi,
Just to be sure, you are not using the seasoning packet that comes with the long grain and wild rice?
Thanks!!
-
Chungah — October 25, 2017 @ 10:07 AM Reply
Yes, that is correct.
-
Lynn — January 24, 2018 @ 5:48 AM Reply
Why do you not use it
-
Paige — October 24, 2017 @ 1:56 PM Reply
YUM! Can’t wait to try this soon!
Debbie — October 11, 2023 @ 5:23 PM Reply
I made this tonight , but I pressure cooked 2 large chicken breast’s while I was cutting the veg and prepping the other ingredients .. then shredded the chicken and added …WOW it was soooooo good !!
Kim Van Patten — May 10, 2023 @ 5:27 AM Reply
Made this! The bomb! We could not get enough! It is now in our fave club! Thank you!
Savannah — September 17, 2022 @ 12:41 PM Reply
This is one of my absolute favorites to make for dinner during the week! And the leftovers always taste just as good.
Ashley — May 16, 2022 @ 1:55 PM Reply
When I finished cooking this, I realized that I completely spaced out and forgot to add the garlic. Oops. It was still damn delicious!
The only intentional alteration I made was to cook the rice in broth instead of water.
Jessica — March 30, 2022 @ 6:45 PM Reply
I made the recipe tonight. I ended up adding more mushrooms and a little bit more cheese. It was amazing! Even my daughter, who is very picky, loved it.
Dawn — February 15, 2020 @ 5:28 PM Reply
This is a winner! Great flavor combination. Thanks for sharing!
Tiffany — January 13, 2019 @ 5:04 PM Reply
I got some wind in my sails tonight and made this recipe. It is beyond what I imagined and incredibly yummy! I will most definitely be making it again… thank you!
Jennifer — December 21, 2018 @ 2:10 PM Reply
I want to freeze this.. should I stop at step 5?
-
Chungah @ Damn Delicious — December 21, 2018 @ 2:41 PM Reply
Yes, that is correct. Let cool completely; transfer to a ziplock freezer bag. Lay the bag flat in a single layer in the freezer (this will help freeze quickly). You can stack it once they are frozen to save on storage space. When ready to serve, thaw overnight in the refrigerator. Bake at 375 degrees F for 30-40 minutes, or until heated through. Hope that helps, Jennifer!
Kim — May 16, 2018 @ 2:07 PM Reply
Whoops! I used the seasoning packet, but it was still really good!
Brittany — April 23, 2018 @ 10:21 AM Reply
Instead of cremini mushrooms can I substitute it for cream of mushroom soup
-
Chungah @ Damn Delicious — April 23, 2018 @ 11:23 AM Reply
Hi Brittany! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Jessica — December 20, 2017 @ 2:02 PM Reply
This was fabulous! So good and so easy! Perfect for my family of four on a busy school night! Thank you…your recipes NEVER disappoint!
Kristen Penny — December 17, 2017 @ 11:26 AM Reply
Can I substitute cream cheese for sour cream? Chicken brother for wine? Thank you.
-
Chungah — December 17, 2017 @ 6:18 PM Reply
Yes and yes!
Megan — November 20, 2017 @ 7:16 PM Reply
This was delicious, thank you! It will work it’s way into our regular rotation. How do you think this recipe would freeze? I’d love to make a few and have them on hand if they’ll freeze well. Any suggestions for reheating from frozen?
-
Jana Nawartschi — November 21, 2017 @ 8:11 AM Reply
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
Connie — November 9, 2017 @ 10:07 AM Reply
Wonderful-will make it again, more depth of flavor than how I would normally make chicken/rice/broccoli/cheese casserole. A few substitutions: used boiled/diced chicken breast instead of rotisserie chicken, used chicken broth when making rice instead of water. I can count on your recipes to be worth the effort-thank you!
Jen — November 3, 2017 @ 3:24 PM Reply
Super yummy. I forgot to buy mushrooms, and had to use carrots instead as they were all I had on hand! Still awesome. Will make again.
Misty — October 31, 2017 @ 1:56 PM Reply
I am learning how to cook and am also on a serious budget at the moment and do not currently own stove top safe pans that I would trust as “oven safe.” Would it substantially hurt the flavor or consistency of the dish if I transfer it a more oven safe casserole dish prior baking?
-
Chungah — November 2, 2017 @ 8:41 PM Reply
Not at all!
-
Heather — October 20, 2020 @ 4:41 PM Reply
This is one of my favorite recipes! I never have wild rice so I just use regular rice. Sometimes I sub cauliflower for thr broccoli
Debbie Thiercof — October 30, 2017 @ 7:42 PM Reply
I made this tonight and it was really delicious! I didn’t have the rice mix, so I just cooked 1 cup of basmati rice first and used that. I didn’t have cheddar cheese, so I used pepper jack, and I diced a couple of seeded jalapeños in with the onions since we like it spicy, and I used diced, cooked turkey instead of chicken. Otherwise, I followed it exactly. It was so good my husband went back for THIRDS, and my son, who hates “casseroles” went back for seconds. (I call them “bakes” instead of casseroles so he doesn’t freak out.) This is a winner.
nina v — October 26, 2017 @ 9:37 PM Reply
can i sub out heavy cream or half and half for the wine? i dont care for cooking with wine and i’d love for this to be creamy.
-
Chungah — October 30, 2017 @ 1:54 PM Reply
You can substitute additional chicken stock.
Mariam Bandarian — October 26, 2017 @ 4:36 PM Reply
Yum! Can’t wait to try this. My toddler loves rice dishes and its a great way to get him to eat his veggies.
Nicole — October 26, 2017 @ 1:15 PM Reply
If I use brown rice how much rice do I need? 2 cups?
-
Chungah — October 26, 2017 @ 6:32 PM Reply
Yes, 2-2 1/2 cups cooked.
192.168.1.1 — October 26, 2017 @ 2:06 AM Reply
So delicious!!!
Buster's Mom — October 25, 2017 @ 6:58 PM Reply
Made it and loved it. Could I incorporate cranberries or nuts?
-
Chungah — October 25, 2017 @ 9:30 PM Reply
Yes, of course. What a great idea!
jc — October 25, 2017 @ 4:30 PM Reply
Lots of my favs in this recipe, making it tomorrow eve.
Thank you.
Greg — October 25, 2017 @ 4:16 PM Reply
You really need to put “don’t use seasoning packet” in main instructions for rice!
Dawn — October 25, 2017 @ 1:20 PM Reply
Looks so yummy! Would it be possible to use long grain white rice instead of gen boxed rice?
Thanks!
-
Chungah — October 25, 2017 @ 9:29 PM Reply
Absolutely!
Susie Patterson — October 25, 2017 @ 9:54 AM Reply
How much sour cream, the recipe just says “1/2” sour cream.
Thank you.
-
Chungah — October 25, 2017 @ 10:06 AM Reply
1/2 cup.
Irma — October 25, 2017 @ 8:34 AM Reply
Sounds delicious! Now, the recipe calls for “1/2 sour cream”… is this 1/2 CUP of sour cream? Thanks!
-
Chungah — October 25, 2017 @ 10:06 AM Reply
1/2 cup – yes!
Tarah Manning — October 25, 2017 @ 7:56 AM Reply
I love a good casserole! Perfect for a cold fall night! And leftovers!
Rosemary — October 25, 2017 @ 7:22 AM Reply
This looks amazing Chungah! I can’t wait to try this. I’m going to use shredded turkey instead since I don’t eat chicken. I’m guessing that the wine in this sauce will completely out-do the traditional cream of mushroom soup sauce?
-
Chungah — October 25, 2017 @ 10:06 AM Reply
Yes!
Jennifer — October 25, 2017 @ 6:55 AM Reply
I can’t wait to try this! I was thinking I could try using leftover cooked rice instead of the boxed rice. Do you know how much cooked rice I could use?
-
Chungah — October 26, 2017 @ 6:32 PM Reply
About 2-2 1/2 cups cooked rice.
JodyGirl — October 25, 2017 @ 3:49 AM Reply
Hi: Is the sour cream 1/2 cup or 1/2 pint?
-
Chungah — October 25, 2017 @ 9:59 AM Reply
1/2 cup.
Terry Stenson — October 24, 2017 @ 7:07 PM Reply
Hi,
Just to be sure, you are not using the seasoning packet that comes with the long grain and wild rice?
Thanks!!
-
Chungah — October 25, 2017 @ 10:07 AM Reply
Yes, that is correct.
-
Lynn — January 24, 2018 @ 5:48 AM Reply
Why do you not use it
Paige — October 24, 2017 @ 1:56 PM Reply
YUM! Can’t wait to try this soon!
