Ree Drummond's Cheesy Broccoli Chicken Casserole Is the Perfect Make-Ahead Dinner

I happen to love broccoli-cheese anything (hello, broccoli-cheese soup !), so a chicken casserole with cheese and broccoli is just the kind of comfort food that speaks to my soul. This dish has everything you could ever want in a family meal: delicious chicken, rice, broccoli, creamy sauce, lots and lots of cheese, and a buttery cracker topping.

Part of what makes this broccoli chicken casserole so wonderful is that it's a dish you can prepare ahead of time and toss into the fridge (or freezer!) for any night of the week. It's hearty enough to serve on its own, but it also plays well with this simple spinach salad or some roasted vegetables on the side. Make it for your family, make it for a neighbor, or make it for a friend… just make it. You'll be glad you did.

Can you use rotisserie chicken in broccoli chicken casserole?

Absolutely! If you want to get this casserole on the table fast, grab a rotisserie chicken from the grocery store and shred it. You'll need about 4 cups for the casserole.

Can you use microwave rice in broccoli chicken casserole?

Yes. You'll need 3 cups of cooked rice for this recipe. An 8.8-ounce package of microwave rice typically contains about 2 cups, so you'll need two packages and will have a little left over. Put it to good use with one of these leftover rice recipes !

Can you use frozen broccoli in broccoli chicken casserole?

I tend to like using fresh broccoli because it doesn't turn out as soft and mushy as frozen broccoli. You can use frozen broccoli in a pinch, though—just be sure to thaw it and pat it dry. If you're using frozen broccoli, there's no need to cook it first (it was blanched before it was frozen!), so you can skip step 2.

What can you use instead of crushed crackers on top?

Crushed cornflakes, panko breadcrumbs, or even potato chips make great crunchy toppings if you don't have crackers on hand.

Can broccoli chicken casserole be made ahead of time?

Yes, this casserole can be assembled, covered, and stored unbaked in the fridge for up to 2 days. Wait until just before baking to add the cracker mixture on top so it stays crunchy. Pull the casserole out of the fridge about 30 minutes before you plan to bake it so it has a chance to come to room temperature. Then bake as directed, adding a few minutes to the cook time as needed until it's golden brown and bubbly.

Can you freeze broccoli chicken casserole?

You sure can! This casserole makes 10 to 12 servings, so if you have a small family, you can easily split the casserole between 2 baking dishes and freeze 1 for later. Just let the casserole thaw in the fridge overnight, then bake it for 20 minutes to heat through. Add the cracker topping and pop it back in the oven for another 30 minutes or so, until the casserole is bubbly and the topping is golden brown and crunchy.

How do you keep the broccoli from getting soggy in broccoli chicken casserole?

The key is to blanch the broccoli florets for just a couple of minutes, then rinse them under cold water to stop the cooking. This method keeps the broccoli crisp-tender so it doesn't turn mushy during baking.

Yields: 10-12 servings

Prep Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients

• 6 tbsp. salted butter, plus more for the baking dish

• 8 c. small broccoli florets

• 2 tbsp. olive oil

• 4 (6-oz.) boneless, skinless chicken breasts

• 1 medium yellow onion, finely diced

• 1 clove garlic, grated on a microplane

• 1/4 c. all-purpose flour

• 1/2 tsp. dry mustard

• 1/4 tsp. cayenne pepper

• 4 c. whole milk

• 4 oz. cream cheese, cubed, at room temperature

• 1/2 c. finely grated parmesan

• 1/2 tsp. kosher salt

• 1 tsp. black pepper

• 1/2 tsp. paprika

• 8 oz. processed cheese, such as Velveeta, cubed

• 1 (8-oz.) block sharp cheddar, freshly grated (about 2 cups)

• 1 c. crushed butter crackers, such as Ritz

• 3 c. cooked long-grain rice

Directions

1. Preheat the oven to 350°F. Butter a 13-by-9-inch baking dish and set aside.

2. Bring a large pot of water to a boil. Add the broccoli and cook until crisp-tender, about 2 minutes. Drain, rinse with cold water, and set aside.

3. Heat a large high-sided skillet over medium-high. Add 2 tablespoons of the butter and the oil to the pan. When the butter has melted and foamed and the oil is shimmering, add the chicken to the pan, and cook until golden brown and cooked through, 5 to 7 minutes per side. Transfer to a plate and set aside to cool slightly before shredding. Wipe out the pan and return it to the stove.

4. Add 2 tablespoons of the butter to the pan set over medium-high heat, and melt. Add the onion and garlic, and cook, stirring occasionally, until softened and translucent, 3 to 4 minutes. Add the flour, dry mustard, and cayenne to the pan and stir to combine. Continue cooking, about 1 minute more. Whisking constantly, slowly add the milk and cook until it begins to thicken, about 4 minutes more. Reduce the heat to medium-low and add the cream cheese and parmesan to the pan, whisking until thoroughly combined. Whisk in the salt, black pepper, and paprika. Add the processed cheese, continuing to whisk until completely melted. Add half of the cheddar and whisk until melted. Finally, fold in the broccoli and shredded chicken.

5. Melt the remaining 2 tablespoons butter and stir into the crushed crackers until well combined.

6. Spread half of the rice evenly over the bottom of the prepared baking dish and cover with half of the broccoli-chicken mixture. Repeat the layers once. Top the casserole evenly with the remaining cheddar and the cracker mixture. Bake, rotating once halfway through, until golden and bubbly, about 30 minutes. Allow to cool slightly before serving.

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