How to Make Baked Parmesan & Broccoli Creamed Chicken Casserole by Gigi Gaggero

How to Make Baked Parmesan & Broccoli Creamed Chicken Casserole

I love this chicken casserole recipe because it’s fast, cheap and easy. My family loves it because it’s delicious! Serve it family style! 

You’ll need:

  • 4 boneless skinless chicken breasts, cut into 2-inch pieces
  • 1 yellow onion, medium dice
  • 1 clove garlic, chopped fine
  • 1 dozen brown cremini mushrooms, sliced
  • 1 cup broccoli florets
  • 1 cup long-grain rice
  • 1 tablespoon olive
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 3/4 cup grated Parmesan cheese
  • 1 teaspoon ground sage
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon cayenne pepper
  • kosher salt
  • fresh ground pepper
  • fresh chopped parsley, for garnish

Here’s how to make it: 

  1. Season the chicken with salt and pepper. In a medium-sized Dutch oven or an 11x8x2-inch glass baking dish, add the chicken, mushrooms garlic, onion, broccoli and rice.
  2. Combine additional ingredients in a separate bowl and mix together well. Pour over the chicken and season again with salt and freshly ground pepper. Top with additional cheese.
  3. Cover with foil and bake for about 45 minutes to 1 hour in a preheated 350-degree F or until the chicken is cooked through to 160 degrees F degrees internal temperature and the rice is tender. Remove the foil the last 15 minutes of cooking to brown the top. Garnish with fresh chopped parsley.

Photo: Amy Wilder

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