Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until a paste forms.
- Gradually pour in the milk and chicken broth, whisking constantly to ensure a smooth sauce. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
- Remove the saucepan from the heat. Stir in 2 cups of the shredded cheese until completely melted and smooth. Season the sauce with garlic powder, onion powder, paprika, salt, and pepper.
- In a large bowl, combine the shredded chicken, cooked rice, and steamed broccoli (if using). Pour the cheese sauce over the mixture and stir until everything is well-coated.
- Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 2 cups of shredded cheese.
- Bake for 20-25 minutes, or until the casserole is bubbly and the top is golden brown. Let it rest for 5-10 minutes before serving.
Nutrition
Notes
Time-Saving Tip: Use a store-bought rotisserie chicken to save time on cooking and shredding chicken.
Cheese Choice: For the creamiest melt, shred your own cheese from a block. Pre-shredded cheese can contain additives that make it less smooth.
Make-Ahead: Assemble the casserole without baking, cover tightly, and refrigerate for up to 2 days. You may need to add 10-15 minutes to the baking time.
Cheese Choice: For the creamiest melt, shred your own cheese from a block. Pre-shredded cheese can contain additives that make it less smooth.
Make-Ahead: Assemble the casserole without baking, cover tightly, and refrigerate for up to 2 days. You may need to add 10-15 minutes to the baking time.