🇺🇸 United StatesCatalog recipe
Shredded chicken, rice and broccoli baked in a cheddar-cream sauce until bubbling and golden on top — a one-dish family staple.
For 6 servings.
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Cook the rice according to package directions and heat the oven to 190°C.
Steam or blanch the broccoli florets for 3 minutes until just bright green and barely tender.
Melt the butter in a large pot, whisk in the flour and cook 1 minute, then whisk in the stock and milk until smooth.
Simmer the sauce, whisking often, until it coats the back of a spoon, about 5 minutes, then stir in garlic powder, salt, pepper and half the cheddar.
Fold the cooked rice, shredded chicken and broccoli into the sauce, then pour into a buttered baking dish.
Top with the remaining cheddar and bake 20 minutes until bubbling at the edges and golden on top.
💡 Everything inside is already cooked — this bake is just for the top to brown and the flavors to marry.
The baked casserole became a fixture of mid-century American cooking once canned soups and pre-cooked rice made an entire dinner buildable in one dish with minimal active time. This version leans on a stovetop sauce instead of canned soup, but keeps the same bake-and-serve ease.
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