Cheesy Chicken, Broccoli and Rice Casserole

Cheesy Chicken Broccoli & Rice Casserole

Nothing satisfies a comfort food craving like a hot and cheesy casserole. With cold days approaching, this Cheesy Chicken, Broccoli and Rice Casserole is going to be just the hot and hearty meal you want to come inside to after a long day. Chock full of filling chicken, brown rice and broccoli and smothered with a creamy homemade cheese sauce, you won’t believe a serving is only 327 calories or 9 Weight Watchers SmartPoints!

Cheesy Chicken Broccoli & Rice Casserole

Not only is this the ultimate comfort dish, but a lot of it can be prepped in advance to make it a quick and easy weeknight dinner. I like to make the rice and shredded chicken ahead of time, or you can even skip part of that step with a rotisserie chicken. There are tons of ways to make shredded chicken, but my favorite is to throw it in the slow cooker with some chicken broth and water like this – it literally falls apart when it’s done. If you cook a lot of it at once you can even freeze some so the next time you need shredded chicken for a recipe you only have to thaw it out.

Cheesy Chicken Broccoli & Rice Casserole

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Cheesy Chicken, Broccoli and Rice Casserole

Yield: 8 servings

Ingredients:

  • 3 tablespoons light butter (I used Land-O-Lakes)
  • 3 tablespoons all-purpose flour
  • 2 cups skim milk
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 oz 50% reduced fat sharp cheddar cheese, shredded (I used Cabot)
  • 4 oz sharp cheddar cheese, shredded (I used Cabot Seriously Sharp)
  • 4 cups cooked brown rice
  • 2 cups shredded or cubed cooked chicken
  • 2 cups fresh broccoli florets
  • ¼ cup seasoned bread crumbs

Directions:

  1. Pre-heat the oven to 350. Lightly mist a 9×13 baking dish with cooking spray and set aside.
  2. Melt the light butter in a medium saucepan over medium-low heat. Add the flour to the butter one tablespoon at a time and stir to combine. Add the milk a little at a time and whisk the flour mixture into the milk until smooth. Add the salt and pepper and stir to combine. Turn the heat up to medium and add the cheddar cheese to the milk mixture. Whisk together for 5-6 minutes until smooth and thick.
  3. Combine the rice, chicken and broccoli florets in the prepared baking dish. Pour the cheese sauce over the top and stir the mixture together until well combined. Spread evenly across the casserole dish.
  4. Place the bread crumbs in a dry skillet over medium heat and brown bread crumbs for a few minutes, stirring frequently until golden. Sprinkle the toasted bread crumbs over top of the casserole and bake in the oven for 30-35 minutes until hot and bubbly.

Weight Watchers SmartPoints:
9 per serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
327 calories, 32 g carbs, 0 g sugars, 11 g fat, 5 g saturated fat, 24 g protein, 2 g fiber (from myfitnesspal.com)

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