Ingredients

Scale

4 tablespoons unsalted butter, cut into pieces, for the sauce
5 tablespoons all-purpose flour
2 cups chicken broth
1/2 cup half and half
1/4 cup dry sherry
zest and juice of one lemon
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
3/4 cup freshly grated parmesan
3 cups frozen broccoli florets, thawed and well drained
3 cups cooked diced chicken breast
1 cup cooked white rice
1 cup panko bread crumbs
1 tablespoon butter, melted, for the breadcrumb topping

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees Fahrenheit.
Melt 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook until deep golden brown.
Slowly whisk in the chicken broth and cook until thickened, then add the half and half, sherry, lemon zest, and juice. Remove from heat and stir in salt and pepper until smooth.
Layer the broccoli in an ungreased 13-in. x 9-in. baking dish, followed by rice, and half of the sauce. Top with chicken, then mix the parmesan into the remaining sauce and pour over the chicken.
Combine panko breadcrumbs with the melted butter and sprinkle evenly over the casserole. Bake uncovered for 40 minutes or until golden brown and bubbling.
Serve immediately.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

For a lighter version, you can substitute the half and half with skim milk.
Feel free to add other vegetables like carrots or bell peppers for added color and flavor.
Make sure the chicken is fully cooked and diced for best results.

Author: jeremy
Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dinner
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 2g
Sodium: 600mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 80mg