- 8
Ingredients
- 2/3 c uncooked long-grain rice
- 1/4 butter
- 4 boneless skinless chicken breasts, cut into 1-inch pieces (about 2-1/2 lbs.)
- 1/2 c chopped onion
- 1/4 c all-purpose flour
- 1-1/2 c chicken broth
- 1/2 c milk
- 2 Tbsp dry sherry
- 1 c shredded Parmesan cheese
- 14 oz pkg chopped broccoli
- 2 c cubed French bread
- 2 Tbsp melted butter
Preparation
Step 1
Preheat oven to 350. Spray a 13x9" baking dish with nonstick cooking spray.
Cook rice according to package directions, and keep warm.
In a large skillet, melt 1/4 c butter over medium-high heat. Add chicken and onion and cook, stirring often, for 6-8 minutes or until chicken is cooked through. Add flour, and cook for 2 minutes, stirring constantly. Add chicken broth, milk and sherry and cook for 4-5 minutes or until thickened. Stir in cheese. Add broccoli and cooked rice, stirring gently to combine. Spoon mixture into prepared baking dish.
In a small bowl, combine French bread and 2 Tbsp melted butter, tossing gently to coat. Sprinkle over casserole. Bake for 25-30 minutes or until hot and bubbly.
FREEZER TIP:
This classic chicken casserole can be assembled ahead and frozen. To serve casserole, remove from freezer, unwrap and let stand at room temperature for 30 minutes before baking as directed above.