I made a couple of adaptations to the recipe, but feel free to make it as it was originally posted!!
Ingredients:
2 tablespoons butter (I used unsalted.)
1/2 large onion, chopped (about 1 cup chopped onion)
4-5 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 teaspoon salt (I used a scant teaspoon.)
1/2 teaspoon black pepper
1 1/2 cups cheddar cheese, divided (Grate it off the block; don’t use pre-grated cheese!)
4 cups bite-sized broccoli florets
3 cups cooked brown rice or brown rice/quinoa mixture (That's about 1 cup uncooked rice.)
3 cups bite-sized cooked chicken (Use rotisserie chicken! One standard size rotisserie makes about 3 cups.)
1/2 cup freshly shredded Parmesan cheese (I didn't think this was necessary, so I didn't use.)
1/2 large onion, chopped (about 1 cup chopped onion)
4-5 cloves garlic, minced
1/4 cup all-purpose flour
2 cups low-sodium chicken broth
1 teaspoon salt (I used a scant teaspoon.)
1/2 teaspoon black pepper
1 1/2 cups cheddar cheese, divided (Grate it off the block; don’t use pre-grated cheese!)
4 cups bite-sized broccoli florets
3 cups cooked brown rice or brown rice/quinoa mixture (That's about 1 cup uncooked rice.)
3 cups bite-sized cooked chicken (Use rotisserie chicken! One standard size rotisserie makes about 3 cups.)
1/2 cup freshly shredded Parmesan cheese (I didn't think this was necessary, so I didn't use.)
Directions:
Preheat oven to 400 F.
In a large saucepan (Dutch oven or stock pot works great!), melt the butter over medium heat. When melted, add the onion and garlic and cook, stirring frequently, until fragrant and the onions are translucent. Add the flour and stir until it starts coming together with the butter and the onions. Slowly add the chicken broth, a little at a time, whisking after each addition until any lumps of flour are smooth. Cook, stirring frequently, until the mixture coats the back of a spoon. Add the salt and pepper and remove from heat. Add 1 cup of shredded cheddar and stir until smooth. Add the broccoli. (I turned my heat down to LOW after adding broccoli and stirred frequently. I cooked for about 8-10 minutes.)
While the sauce is cooking, spray a 9×13″ baking dish with non-stick cooking spray. Add the rotisserie chicken and COOKED rice to the broccoli sauce mixture and stir to combine. Transfer the entire mixture to the 9x13" dish and (if using, top with the shredded Parmesan) and the remaining 1/2 cup of cheddar cheese. Cover with aluminum foil and bake for 25 minutes or until casserole is hot and bubbly. Serve immediately. Makes 8 servings.
*www.ourbestbites.com