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Chicken and Broccoli Casserole

Chicken and broccoli casserole on a white square plate
Screenshot from "Un-Wine'd" season three episode eight.

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


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.