Ingredients
Casserole
- 2 cups cooked chicken shredded or diced
- 3 cups cooked rice
- 3 cups broccoli florets steamed
- 1 cup mozzarella cheese shredded
- 2 cups sharp cheddar cheese shredded
Homemade Cheese Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2 cups heavy whipping cream
- 1 cup chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp mustard powder optional
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 cups sharp cheddar cheese freshly shredded
- 1 can cream of chicken soup
- ½ cup Parmesan cheese grated
- 2 oz Boursin cheese (optional but amazing)
Topping
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup Parmesan cheese
Instructions
Make the Cheese Sauce
- Melt butter in a large skillet over medium heat.
- Whisk in flour and cook for about 1 minute.
- Slowly whisk in the chicken broth until smooth.
- Gradually add the heavy cream, whisking continuously.
- Simmer for 3–5 minutes until thickened.
- Add garlic powder, onion powder, paprika, mustard powder, salt, and pepper. Stir in cream cheese (if using), cheddar, and Parmesan until smooth and creamy.
Assemble the Casserole
- Preheat the oven to 375°F.
- In a large bowl, combine chicken, rice, broccoli, and mozzarella.
- Pour the cheese sauce over the mixture and stir until fully coated.
- Transfer to a greased 9×13-inch baking dish.
Add the Topping
- Mix panko, melted butter, and Parmesan together and sprinkle over the casserole.
Bake
- Bake for 25–30 minutes until hot and bubbly.
- Broil for 2–3 minutes for a golden, crispy top.