Of course! “Cheesy baked casserole” is a wonderfully broad category. The beauty is in its simplicity and versatility. Here’s a blueprint for a classic, crowd-pleasing Cheesy Chicken & Broccoli Rice Casserole, plus ideas to make it your own.
Blueprint: Classic Cheesy Chicken & Broccoli Rice Casserole
This is the ultimate comfort food—creamy, hearty, and packed with cheesy goodness.
Prep Time: 20 mins | Cook Time: 35 mins | Serves: 6-8
Ingredients:
· 2 cups cooked chicken, shredded or diced (rotisserie chicken is perfect!)
· 1.5 cups uncooked long-grain white rice (or 4.5 cups cooked rice)
· 3 cups broccoli florets, chopped into bite-sized pieces
· 1 medium onion, diced
· 2 cloves garlic, minced
· 4 tbsp butter
· ¼ cup all-purpose flour
· 2 cups milk (whole or 2%)
· 1 cup chicken broth
· 2.5 cups shredded cheese, divided (use a mix like sharp cheddar & Monterey Jack)
· 1 tsp Dijon mustard (optional, but great for flavor)
· Salt and black pepper to taste
· Optional for topping: ½ cup panko breadcrumbs mixed with 1 tbsp melted butter
Instructions:
- Cook the Rice & Broccoli: Cook rice according to package directions. In the last 5 minutes of the rice cooking, steam the broccoli florets until just tender-crisp. Drain and set aside. (Alternatively, you can use frozen, thawed broccoli to save time).
- Make the Cheese Sauce: In a large pot or Dutch oven, melt butter over medium heat. Sauté onion until soft (5 mins), add garlic for 1 minute. Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in milk and broth until smooth. Bring to a simmer, stirring constantly, until thickened (about 5 minutes).
- Combine: Remove sauce from heat. Stir in 2 cups of cheese, Dijon mustard, salt, and pepper until melted. Fold in the cooked chicken, broccoli, and rice until evenly coated.
- Bake: Pour the mixture into a greased 9×13 inch baking dish. Sprinkle with remaining ½ cup of cheese (and buttered panko if using).
- Bake & Serve: Bake at 375°F (190°C) for 25-35 minutes, until bubbly and golden on top. Let it rest for 5-10 minutes before serving (it will set beautifully).
The Art of the Cheesy Casserole: Make It Your Own
The formula is simple: Protein + Starch + Vegetable + Creamy Binder + Cheese = Casserole Magic.
- Switch the Protein:
· Ground Beef/Turkey: Brown with taco seasoning for a Mexican twist.
· Ham or Turkey: Great with diced potatoes and peas.
· Beans (black, pinto): For a vegetarian option.
· Tuna or Cooked Pasta: For a tuna noodle casserole.
- Switch the Starch:
· Pasta: Elbow macaroni, penne, or egg noodles.
· Potatoes: Diced, shredded (hash browns!), or sliced.
· Cauliflower Rice: For a low-carb version.
- Switch the Veggies:
· Spinach, mushrooms, peas, corn, or bell peppers all work wonderfully.
- Switch the Creamy Binder/Sauce:
· Canned Soup Classic: 2 cans of condensed cream of mushroom, chicken, or celery soup + 1 cup milk/sour cream. (No need to make a roux).
· Greek Yogurt/Sour Cream: Adds tang and creaminess.
· Cottage Cheese or Ricotta: Especially good in pasta bakes.
- Switch the Cheese & Toppings (This is the fun part!):
· Cheese Ideas: Gruyère (for French onion flavor), Pepper Jack (for spice), Gouda, Swiss, or Parmesan.
· Topping Ideas:
· Buttered breadcrumbs or crushed crackers
· French fried onions (the classic green bean casserole topping!)
· Crushed potato chips or tortilla chips
· More cheese, always.
Pro Tips for the Perfect Casserole:
· Don’t Overcook Your Pasta/Rice: Cook it al dente, as it will continue to absorb sauce in the oven.
· Season Each Layer: Taste your sauce before combining.
· Let it Rest: Allowing it to sit for 10 minutes after baking helps it set for cleaner slices.
· Make Ahead: Assemble, cover, and refrigerate up to a day ahead. Add 10-15 minutes to baking time if going straight from fridge to oven.
· Freeze It: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw in fridge overnight before baking.
Enjoy your cheesy, bubbly, comforting creation