Cheesy Chicken and Broccoli Casserole

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Use a rotisserie chicken from the market and make this a quick last minute home cooked meal. Easy to convert into a gluten free option also.

Ingredients

  • 1 32oz. chicken broth, divided
  • 2 Tbsp. butter
  • 1/2 large onion, chopped
  • 4-5 cloves garlic, minced
  • 1/4 cup Hodgson Mill All Purpose White Flour, for gluten free version use gluten free all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1-1/2 cup cheddar cheese, grated and divided
  • 4 cup broccoli florets, chopped into bite size pieces
  • 3 cup cooked chicken, chopped
  • 1/2 cup Parmesan cheese, shredded

Directions

Directions:  Heat Oven to 400°. Grease a 9x13 baking dish Prepare the Sorghum, Brown Rice and Quinoa Parmesan as directed on package using 1 2/3 cup chicken broth in place of water. In a large saucepan, melt the butter and add the garlic and onion. Cook, stirring frequently, until the onions are translucent, add the flour and stir until it starts to come together with the onion and butter. Slowly add 2 cups chicken broth, whisking continuously to remove any lumps of flour. Cook, stirring frequently, until the mixture coats the back of the spoon. Add the salt and pepper and remove from heat. Add 1 cup of the shredded cheddar cheese and stir until smooth. Add the broccoli to the mixture and stir to combine. Combine the cooked sorghum blend and chicken, add to the broccoli and cheese sauce mixture. Stir to combine. Pour into baking dish and sprinkle the top with shredded parmesan and remaining cheddar cheese. Cover with foil and bake for 25 minutes or until hot and bubbly.   *For a Gluten Free Dish use 1/4 cup Hodgson Mill Gluten Free All Purpose Flour

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