From potluck to weeknight dinner, this should be your new go-to casserole.
With rich, elegant Italian flavors, our Mushroom and Thyme Chicken-Broccoli Casserole is remarkably simple to toss together.
Fromchicken and broccoli to mushroomsand thyme, this 40-minute, one-skillet meal really has it all.
Credit: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
And you won’t believe just how simple it is to make.
The classic combination of Fontina cheese, mushrooms, and fresh thyme make thiscasserolefeel so light.
Since the broccoli doesn’t get overcooked in the first place, the leftovers are particularly great.
A nice glass of red wine is appropriate, too.
Try ourOriginal Chicken-Broccoli,Crispy Onion-Parmesan,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.
Stir together panko, thyme, and oil 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.
