**Broccoli Rice Chicken & Cheese Casserole

(Comforting, Creamy & Cheesy)**

📝 Ingredients

For the Chicken & Rice

• 2 cups cooked chicken (shredded or cubes)

• 2 cups cooked rice (white or basmati)

• 2 cups broccoli florets (fresh or frozen)

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 2 tbsp butter

• Salt & pepper to taste

For the Creamy Sauce

• 1 ½ cups milk

• 1 cup chicken broth

• 2 tbsp butter

• 2 tbsp all-purpose flour

• ½ cup cream (optional but makes it richer)

• 1 tsp paprika

• ½ tsp chili flakes

• ½ tsp garlic powder

• Salt & pepper to taste

Cheese

• 1 ½ cups shredded cheddar cheese

• ½ cup mozzarella (optional for extra stretch)

🍳 Instructions

1. Prepare Broccoli

• Steam or boil broccoli for 2–3 minutes until slightly tender.

• Drain and set aside.

2. Make Creamy Sauce

• In a pot, melt 2 tbsp butter, add flour and whisk for 30 sec.

• Slowly add milk + chicken broth while whisking.

• Add cream, paprika, chili flakes, garlic powder, salt & pepper.

• Cook until thick and creamy.

3. Build the Casserole Mixture

In a large bowl combine:

• Cooked chicken

• Cooked rice

• Broccoli

• Sautéed onions + garlic (optional but best flavor)

• Half of the cheese

• Creamy sauce

Mix until everything is coated evenly.

4. Bake

• Transfer to a greased baking dish.

• Top with the remaining cheese.

• Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.

🍽️ Serve

Let it rest for 5 minutes and enjoy a creamy, cheesy, comforting meal!

Q & A

Q: Can I use leftover rotisserie chicken?

Yes! It works perfectly.

Q: Can I replace rice with pasta?

Yes, cooked macaroni or penne works great.

Q: Is it ok to use frozen broccoli?

Absolutely — thaw slightly and use.

Q: How to make it low-carb?

Swap rice with cauliflower rice.

Q: Can I prep this ahead?

Yes! Assemble it, refrigerate up to 24 hours, then bake.