The right amount of cheese and crunch.
Crispy onions and Parmesan are a match made in heaven in this lightened-up casserole made for busy weeknights.
Our Crispy Onions and Parmesan Chicken-Broccoli Casserole is designed to suit all tastebuds.
Credit:Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
Packed full of rice, cheese, chicken, and broccoli, this family-friendlycasserolereally has it all.
Our Test Kitchen calls this dish a distant cousin to the green bean casserole everyone knows and loves.
While we use brown rice in this casserole, it would also be great with whole-wheat penne pasta.
The flavor of the fried onions really shines here, taking this dish over the edge.
Serve this casserole with a chopped salad with ranch or Caesar dressing.
Try ourOriginal Chicken-Broccoli,Mushroom-Thyme,Pimiento Cheese, andBuffalo Ranchversions.
Ingredients
13cupall-purpose flour
4cups2% reduced-fat milk, divided
2(8.8-oz.)
Whisk together flour and 1 cup of the milk in a small bowl until smooth.
Bring remaining 3 cups milk to a boil in a large broiler-safe skillet over medium-high, stirring often.
Reduce heat to medium, and gradually whisk in flour mixture until smooth.
Return to a boil over medium-high.
Boil, stirring constantly, until thickened, 2 to 3 minutes.
Stir rice and broccoli into milk mixture until combined.
Cook over medium-high, stirring occasionally, until broccoli is bright green, about 2 minutes.
Add chicken, mozzarella, salt, and pepper to rice mixture; stir until cheese is melted.
Stir together crispy fried onions and Parmesan in a small bowl; sprinkle evenly over chicken mixture.
Bake in preheated oven until casserole is bubbly, about 15 minutes.
Increase oven temperature to broil (do not remove skillet from oven).
Broil until top is golden brown, 1 to 2 minutes.
Remove from oven, and let cool 5 minutes before serving.
