Ingredients
- 4 tablespoons unsalted butter, cut into pieces
- 5 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half and half
- ¼ cup chicken broth
- Zest and juice of 1 lemon
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup freshly grated Parmesan cheese
- 3 cups frozen broccoli florets, thawed
- 3 cups cooked, diced chicken breast
- 1 cup cooked white rice
- 1 cup panko bread crumbs
- 1 tablespoon melted butter
Instructions
- Preheat oven to 350°F (175°C).
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook, whisking constantly, until the mixture turns golden brown.
- Slowly whisk in chicken broth and continue stirring until thickened. Add half and half, lemon zest, and lemon juice. Remove from heat and season with salt and pepper.
- Spread the broccoli in the bottom of a 9×13-inch ungreased baking dish. Layer rice evenly on top, then pour half of the sauce over the rice.
- Layer diced chicken over the sauce. Stir Parmesan cheese into the remaining sauce and pour it evenly over the chicken.
- Toss panko breadcrumbs with melted butter and sprinkle over the casserole.
- Bake uncovered for 35–45 minutes, or until golden brown and bubbling.
- Serve hot and enjoy.
Notes
- You can substitute fresh broccoli florets for frozen; blanch them for 2–3 minutes before layering.
- Add shredded cheddar or Gruyère for an extra cheesy topping.
- This casserole can be assembled ahead of time and refrigerated overnight before baking.
- Leftovers reheat well in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 2g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg
