Recipe for chicken cheese rice and broccoli casserole

Ingredients

1/4 cup all-purpose flour
2 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
3/4 cup shredded sharp Cheddar
4 cups medium broccoli florets
Cooking spray
3 cups frozen brown grain, thawed
1 rotisserie chicken, skinned, white-colored and dark meat shredded (about 4 cups)
1/2 cup grated Parmesan

Directions

Preheat the oven to 400 levels F. Place the flour and broth right into a large saucepan and whisk before the flour is dissolved. Put the saucepan over medium heat and whisk continuously before the mixture involves a boil still whisk before the mixture is thick enough to coat the rear of a spoon, ten to twelve minutes. Take away the saucepan in the heat and whisk in 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Add some Cheddar and whisk until melted. Add some broccoli florets and stir to coat.

Spray a 3-quart casserole dish with cooking spray. Chuck the ball brown grain and chicken inside a large bowl. Pour the broccoli-cheese sauce on the top and blend well. Spread the mix within the casserole dish and top using the Parmesan. Cover with foil and bake until bubbling and hot, about 25 minutes. Take away the foil and broil before the top is nicely browned, two to five minutes Serve hot.

Make-Ahead Tip: Freeze the baked casserole for approximately 2 days. Cover in foil and reheat at 350 levels F until hot, 35 to forty-five minutes.