Mushroom, Chicken & Broccoli Casserole

Sunday Comfort Food

Active Time: 20 mins Total Time: 40 mins Servings: 6


  • ⅓ cup all-purpose flour
  • 4 cups 2% reduced-fat milk, divided
  • 2 (8.8-oz.) pkg. precooked microwavable brown rice
  • 3 cups fresh broccoli florets 
  • 3 cups shredded cooked chicken (from 1 large rotisserie chicken)
  • 6 ounces Cheddar cheese, shredded (1½ cups)
  • 8 ounces quartered and sautéed cremini mushrooms
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup whole wheat breadcrumbs
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon Olive oil 


  1. Preheat oven to 400°F with rack 6 inches from heat source. Whisk together flour and 1 cup of the milk in a small bowl until smooth. Bring remaining 3 cups milk to a boil in a large broiler-safe skillet over medium-high, stirring often. Reduce heat to medium, and gradually whisk in flour mixture until smooth. Return to a boil over medium-high. Boil, stirring constantly, until thickened, 2 to 3 minutes.
  2. Stir rice and broccoli into milk mixture until combined. Cook over medium-high, stirring occasionally, until broccoli is bright green, about 2 minutes.
  3. Add chicken, fontina cheese, cremini mushrooms, salt, and pepper to rice mixture; stir until cheese is melted. Remove from heat. Stir together panko, thyme, and oil in a small bowl; sprinkle evenly over chicken mixture.
  4. Bake in preheated oven until casserole is bubbly, about 15 minutes. Increase oven temperature to broil (do not remove skillet from oven). Broil until top is golden brown, 1 to 2 minutes. Remove from oven, and let cool 5 minutes before serving.


About the author: Brian Kitching
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