Cheesy Chicken Sausage Broccoli Rice Casserole Recipes

CHEESY CHICKEN SAUSAGE BROCCOLI RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Cook the Rice: Add 1 cup water and 1 cup chicken broth to small pot, then add 1 cup uncooked rice. Bring to a boil, then reduce to a low simmer and cover for 20 minutes. Once 20 minutes is done, keep lid on pot until ready to mix the rice into the casserole.
• Dice the onion, slice the sausage, chop the parsley, cut off the broccoli florets.
• To a preheated saute pan, add 1 tsp olive oil and the sliced sausage. Sear the sausage until browned on both sides. If you are using cooked sausage, you just need to sear, not cook through. If raw, then cook a few minutes longer. Remove the sausage from the pan and set aside, leaving the sausage bits and juices in the pan.
• To the same pan, add 1 tsp olive oil if needed and the onions. Cook the onions until soft and translucent.
• Add the flour and butter to make a roux and stir until full mixed. Cook for 2 minutes while stirring constantly so it does not burn. Slowly whisk in the broth and the milk until lumps are gone and sauce is creamy.
• Add the shredded cheese and the parsley and whisk to combine. Add salt and pepper to taste. Finally add back the sausage and stir to combine.
• In a casserole dish, mix the rice, the broccoli, and the sausage-sauce. Once combined, cover and cook in oven for 30 minutes.
• Remove cover and sprinkle panko bread crumbs, salt & pepper over the entire top of the casserole. Put back in the oven for another 5+ minutes until the top is lightly browned.
• Take the casserole out, serve, and enjoy!!

CHEESY BROCCOLI, CHICKEN AND RICE CASSEROLE

Steps:

• Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside.
• Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
• Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.)
• Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
• Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
• Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving.

BROCCOLI, RICE AND SAUSAGE DINNER

Steps:

• In a large skillet, heat oil over medium-high heat. Add sausage; cook and stir until browned, 2-3 minutes. Stir in broccoli; cook and stir 2 minutes longer., Add water, tomatoes and seasonings; bring to a boil. Stir in rice. Reduce heat; simmer, covered, 5 minutes., Remove from heat; stir rice mixture and sprinkle with cheese. Let stand, covered, until liquid is almost absorbed and cheese is melted, about 5 minutes. If desired, serve with sour cream and hot sauce.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

CHEESY CHICKEN, BROCCOLI, AND RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water to a boil in a saucepan. Add rice, stir, cover, and remove from the heat. Let sit until water is absorbed, about 5 minutes. Fluff with a fork.
• Transfer rice to a casserole dish and mix with chicken and broccoli.
• Combine condensed soup, milk, bread crumbs, garlic powder, and pepper in a mixing bowl; mix until well combined. Add to the casserole dish along with 1/2 of the Cheddar cheese; mix to combine. Sprinkle remaining Cheddar over top.
• Bake, uncovered, in the preheated oven until heated through and bubbly, about 30 minutes.