Cheesy Chicken, Broccoli and Rice Casserole Recipe

Ingredients

Chicken and Vegetables :

Sauce :

PREP TIME 40m	COOK TIME 25m	TOTAL TIME 1h5m
YIELD 6 servings

Heat oven to 350° F.
Spray 8-inch square baking dish with cooking spray.
In 12-inch nonstick skillet, heat olive oil over medium heat.
Add onion; cook 3 to 4 minutes, stirring frequently, until translucent.
Add mushrooms and salt; continue to cook 4 to 6 minutes or until any liquid evaporates and mushrooms are brown.
Add broccoli; cook 30 seconds to 1 minute or until bright green.
Transfer mixture to large bowl.
Add rice to bowl. Stir to combine.
Stir in chicken.
In 1-quart saucepan, melt butter over medium heat.
Sprinkle flour over melted butter; add 1/4 teaspoon salt.
Beat with whisk.
Cook 1 to 2 minutes or until mixture turns light brown.
Slowly beat in milk with whisk 2 tablespoons at a time until smooth and combined.
Heat to boiling, stirring constantly.
Continue to cook and stir 1 minute.
Remove from heat; cool 5 minutes.
Slowly beat sour cream and Cheddar cheese into sauce mixture with whisk.
Reserve 2 tablespoons Parmesan cheese; set aside.
Beat remaining Parmesan cheese into milk mixture.
Add to bowl with chicken and vegetables; stir to combine.
Pour into baking dish; spread evenly.
Bake 20 to 25 minutes or until heated through.
Top with remaining Parmesan cheese.
Bake 5 minutes longer.