Servings: 8 servings
Calories: 480kcal
Cost: 20$
Equipment
- 🍳 Large skillet
- 🥣 Mixing bowls
- 🥘 9x13 baking dish
- 🔪 Sharp knife
- 🥄 Measuring cups/spoons
Ingredients
- For the Base:
- 🍗 2 cups cooked chicken shredded or diced
- 🍚 2 cups cooked rice or pasta like penne or rotini
- 🥬 1 cup broccoli florets steamed (optional)
- For the Sauce:
- 🧈 3 tablespoons unsalted butter
- 🌾 3 tablespoons all-purpose flour
- 🥛 2 cups milk
- 🧂 1 teaspoon garlic powder
- 🧂 1 teaspoon onion powder
- 🧂 Salt and pepper to taste
- 🧀 1 cup sharp cheddar cheese shredded
- For Topping:
- 🧀 1 cup mozzarella cheese shredded
- 🧀 1/4 cup parmesan cheese grated
- 🍞 1/2 cup panko breadcrumbs
- 🧈 2 tablespoons unsalted butter melted
- 🌿 Fresh parsley for garnish optional
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13 baking dish.
- 🥣 In a large skillet, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes. Gradually add milk, whisking until smooth.
- 🧂 Stir in garlic powder, onion powder, salt, and pepper. Cook until the sauce thickens, then mix in cheddar cheese until melted.
- Combine chicken, cooked rice or pasta, and broccoli (if using) in a large mixing bowl. Pour the cheese sauce over the mixture and stir to combine.
- Spread the mixture evenly in the baking dish.
- 🧀 For the topping, mix breadcrumbs with melted butter. Sprinkle mozzarella, parmesan, and the breadcrumb mixture evenly over the casserole.
- Bake uncovered for 25-30 minutes, or until the top is golden and bu
Notes
🌟 Use rotisserie chicken for convenience.
🌟 Swap rice with quinoa for a healthier option.
🌟 Add a pinch of cayenne for a subtle kick. Storage Tips:
❄️ Refrigerate: Store in an airtight container for up to 4 days.
✅ Freeze: Freeze before baking for up to 3 months. Thaw in the fridge overnight before baking.
🔥 Reheat: Cover with foil and bake at 350°F until warmed through. Pro Tips:
🔑 Use whole milk for a creamier sauce.
🔑 Add mushrooms or spinach for extra veggies.
🔑 Shred your own cheese for the best melt. Variations:
🌾 Substitute pasta with cooked quinoa or cauliflower rice.
🥓 Add crumbled bacon for extra flavor.
🌶️ Use pepper jack cheese for a spicy twist.
🧀 Swap cheddar for Gruyere or Swiss cheese. Common Questions:
❓ Can I make this ahead? Yes! Assemble and refrigerate, then bake when ready.
❓ Can I use canned soup? Yes, replace the homemade sauce with cream of chicken or mushroom soup.
❓ Can I skip the breadcrumbs? Yes, just top with cheese for a simpler version. Perfect For:
👨👩👧👦 Weeknight family dinners
🎉 Potlucks
🍽️ Meal prep
👥 Feeding a crowd Serving Suggestions:
🥗 Mixed green salad
🥖 Garlic bread
🍷 White wine or iced tea
🌿 Fresh herbs for garnish
🌟 Swap rice with quinoa for a healthier option.
🌟 Add a pinch of cayenne for a subtle kick. Storage Tips:
❄️ Refrigerate: Store in an airtight container for up to 4 days.
✅ Freeze: Freeze before baking for up to 3 months. Thaw in the fridge overnight before baking.
🔥 Reheat: Cover with foil and bake at 350°F until warmed through. Pro Tips:
🔑 Use whole milk for a creamier sauce.
🔑 Add mushrooms or spinach for extra veggies.
🔑 Shred your own cheese for the best melt. Variations:
🌾 Substitute pasta with cooked quinoa or cauliflower rice.
🥓 Add crumbled bacon for extra flavor.
🌶️ Use pepper jack cheese for a spicy twist.
🧀 Swap cheddar for Gruyere or Swiss cheese. Common Questions:
❓ Can I make this ahead? Yes! Assemble and refrigerate, then bake when ready.
❓ Can I use canned soup? Yes, replace the homemade sauce with cream of chicken or mushroom soup.
❓ Can I skip the breadcrumbs? Yes, just top with cheese for a simpler version. Perfect For:
👨👩👧👦 Weeknight family dinners
🎉 Potlucks
🍽️ Meal prep
👥 Feeding a crowd Serving Suggestions:
🥗 Mixed green salad
🥖 Garlic bread
🍷 White wine or iced tea
🌿 Fresh herbs for garnish
Nutrition
Calories: 480kcal | Carbohydrates: 30g | Protein: 28g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 110mg | Sodium: 620mg | Fiber: 4g
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