Recipe Background
A cheesy chicken casserole perfect for celebrating life’s small victories.
The first time I created this chicken casserole, I was celebrating a promotion that had felt forever out of reach. In the midst of a bustling workweek, I craved comfort that could be shared. Enter a humble 9x13-inch baking dish. On the kitchen counter lay the usual suspects: butter, onions, and just the right amount of smoked paprika for that warm depth I love. I've never been one to resist cheese, so in went heaps of cheddar to blanket the whole affair. Cream cheese cubes followed for that touch of decadence, the kind that speaks to success, however fleeting.
I'll never forget how the kitchen filled with the savory aroma as I stirred the sauce to a velvety finish. A large bowl stood ready, with broccoli and chicken, cooked and waiting. The secret here isn't fancy technique or expensive ingredients; it's about keeping those broccoli florets bright by lightly steaming them beforehand. As the crunchy topping of buttery crackers crowned the casserole, I relished the anticipation of that golden finish. Let it cool slightly before cutting to ensure neat slices. In those moments, surrounded by friends and clinking glasses, it wasn't just a dish; it was a celebration of small victories and the warmth of shared meals.
Ingredients
- 1/4 cup butter
- 1/2 cup onion diced
- 1/4 cup flour
- 2 1/2 cups milk
- 3 1/2 cups cheddar cheese shredded, divided
- 2 ounces cream cheese cut into small cubes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 2 cups broccoli florets lightly steamed or blanched
- 3 cups rice cooked
- 3 cups chicken cooked, diced or shredded
- 1 cup buttery crackers coarsely crushed
- 2 tablespoons parsley chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Coat a 9x13-inch baking dish with nonstick cooking spray.
- In a medium pot over medium heat, melt the butter.
- Add the onion to the butter and cook until it is translucent, about 3-4 minutes.
- Add the flour to the onion mixture and cook, while stirring, until the onions are coated, about 1 minute.
- Slowly whisk the milk into the onion mixture and cook, stirring occasionally, until the sauce thickens, about 4-5 minutes.
- Add 2 1/2 cups of the shredded cheese, the cream cheese, the salt, the pepper, the paprika, and the garlic powder to the sauce mixture and stir until it is smooth.
- In a large bowl, add the broccoli, the rice, and the chicken and stir to combine.
- Combine the chicken mixture with the sauce and toss to evenly coat.
- Pour the chicken mixture into the prepared baking dish and smooth out the top.
- Sprinkle the remaining cheese and the crushed crackers over top of the casserole.
- Bake the casserole until it is bubbly, the topping is browned, and the cheese has melted, about 20 minutes.
- Sprinkle the casserole with the parsley and serve.
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