Chicken and Broccoli Casserole
There are a lot of recipes out there for Chicken and Broccoli Casserole. Almost all of them have condensed soup as an ingredient. This one does not. I’ve been making it for years and my family loves it!
1/2 cup butter (1 stick)
1/2 cup onion, diced
4 cloves garlic, crushed
1/2 cup white whole wheat flour
1 1/2 cups (12 ounces) of chicken broth or stock
2 cups whole milk
2 cups cooked chicken, diced
2 cups broccoli florets, trimmed to the same size
2 cups sharp cheddar cheese, shredded
1 teaspoon salt
1/2 teaspoon pepper
dash of freshly grated nutmeg
hot, steamed brown rice
Preheat oven to 375 degrees.
Melt butter in large skillet or saucepan. Add onions and saute until translucent.
Add crushed garlic, cook for 1 more minute.
Add flour, stir for a couple of minutes.
Pour in chicken broth a little at a time while whisking. Continue to whisk until no lumps remain.
Add milk and whisk until incorporated.
Bring mixture to a simmer and let thicken while stirring occasionally. Add salt, pepper, and nutmeg.
Into a buttered 9 X 13 casserole dish layer (cooked and diced) chicken, then broccoli florets.
Pour white sauce over the casserole, then sprinkle shredded cheddar cheese over top.
Bake uncovered at 375 degrees for 30 minutes.
If casserole has not browned enough on top for your preference, turn on the broiler, watching closely and broil several minutes until golden.
Serve over rice.
The plate is Fiesta by Homer Laughlin proudly made in America!