Cheesy Broccoli Rice Casserole
Add cooked chicken to make this comforting side dish a complete meal!
Servings: 8
Ingredients
CASSEROLE:
- 2 lbs. broccoli florets (about 3 heads) cut into 1-inch pieces
- 2 T. unsalted butter
- 1 med. yellow onion finely chopped
- 1 1/4 c. long grain rice
- 4 c. low-sodium chicken broth
- 1 1/4 c. half and half
- 1/2 tsp. kosher salt
- 2 c. shredded sharp cheddar cheese
- 1/2 c. freshly grated parmesan cheese
- 1/8 tsp. cayenne pepper
TOPPING:
- 2 slices white sandwich bread torn into pieces
- 1/4 c. freshly grated parmesan cheese
- 4 T. melted unsalted butter
- 1 clove garlic pressed
Instructions
- Preheat the oven to 400 degrees. Grease a 9x13-inch baking dish and set aside.
- CASSEROLE: Place the broccoli florets in a large microwave-safe bowl. Cover with plastic wrap and microwave until tender-crisp, about 2-3 minutes; set aside.
- In a Dutch oven over medium heat, melt 2 tablespoons butter. Add diced onions; cook until tender about 6-8 minutes.
- Add the rice; cook stirring constantly for about 1 minute. Stir in chicken broth, half and half, and salt, and bring to a boil. Reduce the heat to medium-low and cook, uncovered, stirring often, until the rice is tender, about 20 minutes.
- Remove from the heat and stir in cheddar cheese, 1/2 cup parmesan cheese, cayenne pepper, and broccoli florets.
- TOPPING: Pulse the torn bread and 1/4 cup parmesan cheese in a food processor. Add garlic and drizzle in 4 tablespoons of melted butter. Pulse until coarsely ground. Top the casserole with the breadcrumb mixture.
- Bake for about 15 minutes until the sauce is bubbling around the edges and the top is golden brown. Cool for 5 minutes before serving.
Notes
Stir in 2 cups cooked, diced or shredded chicken in step 5 to make this casserole a complete meal.
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