Cheesy Chicken And Broccoli Casserole

• Produce

  • 10 oz Broccoli florets, frozen

• Condiments

  • 1 Mustard, dry

• Pasta & Grains

  • 1 White rice, cooked

• Baking & Spices

  • 1 All-purpose flour
  • 1 Black pepper
  • 1 Salt

• Snacks

  • 1 Butter crackers or potato chips

• Dairy

  • 1 Butter, unsalted
  • 1 Cheddar cheese, sharp
  • 1 Cream cheese
  • 1 Milk

• Other

  • PERDUE® Fresh Whole Chicken

Found on perdue.com

Ingredients

• 4 cups PERDUE® Fresh Whole Chicken
• 2 tbsp. unsalted butter
• 2 tbsp. all-purpose flour
• 2 cups milk
• 1 tbsp. dry mustard
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 cups sharp cheddar cheese, shredded
• 3 tbsp. cream cheese
• 2 cups cooked white rice
• 2 boxes (10-ounce) frozen broccoli florets, thawed and drained well
• 1 cup crushed butter crackers or potato chips
• 2 PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
• 2 tbsp. unsalted butter
• 2 tbsp. all-purpose flour
• 2 cups milk
• 1 tbsp. dry mustard
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 cups sharp cheddar cheese, shredded
• 3 tbsp. cream cheese
• 2 cups cooked white rice
• 4 cups fresh broccoli florets
• 1 cup crushed butter crackers or potato chips
• 2 bags PERDUE® SHORT CUTS® Carved Chicken Breast, Rotisserie Seasoned, (9 oz.)
• 2 cans (10.75-ounce) cheddar cheese soup
• 1 cup milk
• 2 cups cooked white rice
• 2 boxes (10-ounce) frozen broccoli florets, thawed and drained well
• 1 cup crushed butter crackers or potato chips

Directions

• Preheat oven to 400°F. Shred leftover chicken into bite-sized pieces.
• In a medium saucepan, melt the butter. Add the flour and cook for 1 minute. Whisk in the milk, dry mustard, salt and pepper. Continue whisking until the milk mixture comes to a boil. Remove from heat and stir in the cheddar cheese and cream cheese until melted.
• In a large bowl, combine the rice, broccoli florets, chicken and cheese sauce.
• Spray a 9” by 13” baking dish with cooking spray. Pour the chicken mixture into the baking dish. Top with crushed butter crackers or potato chips. Bake for 15 minutes or until golden brown on top. For a crispier finish, turn the oven up to broil for the last 5 minutes. Let stand for 5 minutes before serving.
• Preheat oven to 400°F. In a medium saucepan, place the chicken breasts, parsley, thyme, celery, carrot and onion. Cover with cold water and bring to a boil, then lower heat and simmer for 15 minutes. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer the chicken to a cutting board and let it rest for 2 to 3 minutes until cool enough to handle. Shred into bite-sized pieces.
• Place the broccoli florets in a small saucepan with ¼ cup water. Bring to a boil and cook for 2 to 3 minutes until broccoli is cooked but still crisp. Remove from heat and drain well.
• In a medium saucepan, melt the butter. Add the flour and cook for 1 minute. Whisk in the milk, dry mustard, salt and pepper. Continue whisking until the milk mixture comes to a boil. Remove from heat and stir in the cheddar cheese and cream cheese until melted.
• In a large bowl, combine the rice, broccoli florets, chicken and cheese sauce.
• Spray a 9” by 13” baking dish with cooking spray. Pour the chicken mixture into the baking dish. Top with crushed butter crackers or potato chips. Bake for 15 minutes or until golden brown on top. For a crispier finish, turn the oven up to broil for the last 5 minutes. Let stand for 5 minutes before serving.
• Preheat oven to 400°F. Shred leftover chicken into bite-sized pieces.
• In a large bowl, combine the chicken, soup, milk, rice and broccoli.
• Spray a 9” by 13” baking dish with cooking spray. Pour the chicken mixture into the baking dish. Top with crushed butter crackers or potato chips. Bake for 15 minutes or until golden brown on top. For a crispier finish, turn the oven up to broil for the last 5 minutes. Let stand for 5 minutes before serving.

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