This creamy casserole is the perfect way to use leftover chicken. The recipe pairs well with Rosemont of Virginia Winery’s Rose (2019) and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.
Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.
What You’ll Need:
- 3 c. cooked rice, any type
- 1 whole roasted chicken breast, shredded
- ¼ c. butter
- 1 medium onion, diced
- ¼ c. flour
- 9 X 13in pan
- 2 c. milk
- 1 large crown broccoli, cut and steamed
- 12 ounces mild or medium cheddar cheese, divided
- Nonstick or release spray
- Saucepan
Directions
Step 1: Preheat the oven to 350 F.
Step 2: Spray your pan with a nonstick or release spray and pour in the prepared rice. Top with the chicken.
Step 3: In a saucepan, melt butter and cook onion until translucent.
Step 4: Then, add flour and cook through for about 5 minutes or until cooked through but not browning.
Step 5: Slowly add the milk and bring to a simmer to thicken.
Step 6: Stir in 8 ounces of the cheese.
Step 7: Chop the steamed broccoli into small pieces and add to the sauce. Pour evenly over the chicken.
Step 8: Then, sprinkle with remaining cheese and bake for 30 minutes.
