Chicken, Broccoli and Rice Casserole
If you’re looking for a delicious quick and easy recipe then this Chicken, Broccoli and Rice Casserole is the perfect dish.
Disposable Baking Pans With Lids & Carriers
PREHEAT the oven to 350°.
MELT the butter in a large pot over medium-high heat and add in the diced onions and lightly brown.
SPRINKLE the flour on top of the onions and mix in to form a roux and cook for 3 minutes.
POUR in the chicken stock and whisk over low heat for 5 to 10 minutes until it becomes very thick.
ADD the sauce to a large bowl and mix it together with the 2 cups of shredded cheese, chopped cooked chicken breasts, broccoli florettes, cooked rice, sour cream, and salt and pepper until completely combined.
TRANSFER the mixture into a Reynolds Kitchens® 13x9 Pasta & Casserole Pan and sprinkle on the remaining 1 cup of shredded cheese followed up by sprinkling the crushed corn flakes, completely covering the top.
BAKE in the oven on 350° for 30 to 35 minutes or until the top begins to brown.