Chicken Broccoli Rice Casserole from Scratch

So here it is, Chicken Broccoli Casserole with Fried Onion Topping made entirely from scratch. Our family loves this warm, savory, crispy, creamy, satisfying one-dish meal, perfect for fall and winter evenings.

Chicken Broccoli Casserole with Fried Onion Topping is an American classic.

I imagine most families have some version of this soup-mix classic in their recipe rotation, or at least in their distant memory.

Casseroles did not originate in the U.S., but using canned cream soups to bind a hodgepodge of ingredients together in one vessel is certainly on us.

In the 1930s, the Campbell Soup Company began producing Cream of Mushroom soup, which led to a host of new, quick-fix family meals for home cooks.

Campbell’s® Ready To Serve Cream Of Mushroom Soup: water, mushrooms, cream (milk), vegetable oil (corn, cottonseed, canola, and/or soybean), modified food starch, contains less than 2 % of: bleached enriched flour (wheat flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), salt, monosodium glutamate, soy protein concentrate, yeast extract, spice extract, dehydrated garlic, oleoresin paprika.

Thanksgiving green beans, canned tuna, chicken, rice, and tortillas have all been subject to the cream sauce shortcut of creamed soups. Throw French’s Fried Onions on top, and dinner is served all across the country.

Leaving Canned Soup Behind for the Real Mushroom Cream Sauce

I remember my mom serving canned mushroom soup over cooked rice as a side dish, and trust me, she knew how to make good gravy. But it was quick, and when schedules are maxed, we have all turned to convenience items like this to get something on the table.

The pity is that generations raised on convenience foods lose the knowledge, skill, and taste for preparing real, whole foods. Butter, cream, and homemade stock are abandoned for processed alternatives with sugar, MSG, unhealthy oils, and preservatives.

When I discovered Emeril’s Green Bean Casserole with a homemade mushroom sauce and I was ruined, never to return to the recipe on the can of French’s onions again.

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Eliminate the Processed Foods and Make it Gluten-Free too!

With resolve to eliminate processed foods from our diet and accommodate our daughter’s sensitivity to gluten, I was determined to make Chicken Broccoli Casserole from scratch.

That’s right, no canned soup or pre-made onions, just fresh ingredients creating a satisfying dinner from a single dish. Our original recipe includes Paul Prudhomme Poultry Magic to season the chicken, which is a great line of seasonings. However, it is unavailable in all stores, so part of the remake includes a mix of spices common in most kitchens.

Oh, and the fried onions … be sure to make a few extra for snacking, and (confession) don’t start hungry or you’ll eat too many before you can get them on the casserole.

Cauliflower Rice Creates a Delicious Low-Carb Option

I have prepared this same recipe, substituting cauliflower rice for the rice in the recipe to increase the vegetables and reduce the carbs. The substitution works just as well as a make-ahead freezer meal.

To make cauliflower rice, simply grate fresh cauliflower with the larger holes on a cheese grater and flash cook it in a large skillet with a small amount of oil over med-high heat for 3-4 minutes.

You want the cauliflower to soften but retain texture, not mushy. Salt and pepper, to taste. It is a fine substitute for most dishes that call for white or brown rice.

⇒ 6 cups raw grated cauliflower will make about 4 cups of cooked cauliflower rice.

TIPS & VARIATIONS

• To save a step, the spice mix for the filling can be substituted with 2 tablespoons Paul Prudhomme Poultry Magic
• To save another step, substitute the homemade onions with Natural Earth Organic Gluten-Free French Fried Crispy Onions
• If using whole milk in place of heavy cream in the sauce, increase butter to 6 tablespoons and decrease chicken stock/broth to 2 cups.
• Lower Carb Option: Substitute 4 cups cooked cauliflower rice for the regular rice.
• Mushroom sauce (8 servings) makes about 12 cups of soup
• 1 – 9 x13 pan = about 13 cups = 2 – 8×8 casseroles at 6-7 cups per 8×8 casserole pan

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Chicken Broccoli Casserole with Fried Onion Topping

Chicken, broccoli and rice casserole entirely from scratch. The creamy mushroom sauce and crispy onion topping take this humble casserole over the top!

Prep Time1 hour hr

Cook Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Casserole, Main Dish

Cuisine: American

Servings: 8

Author: Judy Purcell

Cook ModePrevent your screen from going dark

Ingredients

For the Fried Onion Topping: (or Sub GF French Fried Crispy Onions)

• ▢ 1 large sweet yellow onion , sliced into rings
• ▢ 1 tablespoon Chipotle Tabasco
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 tablespoon Tamari soy sauce (gluten-free)
• ▢ 1/2 cup Gluten-Free Flour Mix
• ▢ 1/4 cup cornstarch
• ▢ 1/2 teaspoon baking powder
• ▢ Sea salt
• ▢ Coconut oil  , for frying

For the Mushroom Sauce:

• ▢ 4 tablespoons butter
• ▢ 1 cup chopped sweet yellow onion
• ▢ 2/3 cup finely chopped celery
• ▢ 6 cloves garlic , minced
• ▢ 12 ounces sliced mushrooms
• ▢ 1/2 teaspoon sea salt
• ▢ 1/2 teaspoon freshly ground pepper
• ▢ 3 tablespoons sweet rice flour (gluten-free) or 3 tablespoons whole wheat flour
• ▢ 2 1/4 cups basic chicken stock , homemade or low-sodium
• ▢ 1 1/4 cup heavy cream , or whole milk (see recipe note)

For the rest of the filling:

• ▢ 1 cup uncooked brown rice , (or 4 cups cooked cauliflower rice)
• ▢ 8 cups small, bite-size broccoli florets (about 1 1/4 lbs) — blanched
• ▢ 2 tablespoons butter
• ▢ 1 1/4 pounds boneless and skinless chicken breasts (3 large)— cut into 1-inch cubes
• ▢ 1 teaspoon granulated garlic
• ▢ 1 teaspoon granulated onion
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon thyme
• ▢ 1 teaspoon paprika
• ▢ 1/2 teaspoon coriander
• ▢ 1/2 teaspoon sea salt
• ▢ 1/2 teaspoon freshly ground pepper
• ▢ pinch cayenne
• ▢ pinch nutmeg
• ▢ 3 cups grated extra sharp cheddar cheese

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Instructions

• Lightly grease a 9×13 casserole dish with butter and set aside.
• Cook the rice according to package directions. (1 cup of uncooked rice should yield 3 cups cooks rice.) Once rice is done, fluff and set aside to cool. Blanch prepared broccoli in boiling water for 1 minute, drain, and rinse with cold water-or-plunge in water bath and drain again; set aside.

For the Fried Onion Topping:

• Separate the onion slices into individual rings. Mix Tabasco, Worcestershire sauce, and soy sauce together. Using your hands, toss the onion rings with the sauce in a mixing bowl and until the onions are coated with the sauce. Mix GF flour, cornstarch, and baking powder in a shallow bowl until blended. Dredge the onion rings in the flour to coat (gently tap off any excess flour).
• Heat 1/2 inch of oil in a deep skillet until hot enough that onions sizzle, place onion rings one at a time in skillet, but not touching. Fry until onion rings are lightly golden on each side, about 30 seconds. (Since the onions will bake in the oven, you do not want them to brown too much, only set the coating). Transfer to a paper towel lined platter to drain and season onion rings with salt. Set aside. (The onions that are darker brown are great for snacking.)

For the Mushroom Sauce:

• Melt 4 tablespoons butter in a large saucepan over med heat and cook the chopped onions and celery until soft, about 6 minutes. Add the garlic and cook, stirring, for 1 minute. Add the mushrooms and cook until the mushrooms are soft and have released their liquid, 4 to 6 minutes. Sprinkle with the sweet rice flour, salt, and pepper, and cook for 2 minutes, stirring constantly. Add the chicken stock and cream while stirring until everything is mixed in; simmer until the sauce begins to thicken, 8-10 minutes. Remove from the heat and set aside.
• Heat the oven to 350ºF.

For the Filling:

• Mix remaining seasonings together in a small bowl. Melt 2 tablespoons of butter in a skillet, place cubed chicken in the skillet and sprinkle with seasoning mix. Cook over medium heat until chicken is just cooked through, about 5 minutes. Remove from heat and set aside.
• Mix the rice, broccoli, chicken, and 2 cups of cheese together in a large mixing bowl until evenly mixed. Mix in the cream sauce until incorporated. Pour into a prepared baking dish and sprinkle with remaining cheese. Top
• Top with the fried *onion rings. Note: *If using prepared fried onions from the store, wait to sprinkle on the casserole the last 10 minutes of cooking time.
• Bake at 350°F for 25-30 minutes or until hot and bubbly and the onion rings are golden brown.

Notes

TIPS & VARIATIONS:

• To save a step, the spice mix for the filling can be substituted with 2 tablespoons Paul Prudhomme Poultry Magic
• To save another step, substitute the homemade onions with Natural Earth Organic Gluten-Free French Fried Crispy Onions
• If using whole milk in place of heavy cream in the sauce, increase butter to 6 tablespoons and decrease chicken stock/broth to 2 cups.
• Lower Carb Option: Substitute 4 cups cooked cauliflower rice for the regular rice.
• Mushroom sauce (8 serving) makes about 12 cups of soup
• 1 – 9 x13 pan = about 13 cups = 2 – 8×8 casseroles at 6-7 cups per 8×8 casserole pan

Nutrition

Calories: 675kcal | Carbohydrates: 47g | Protein: 36g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 163mg | Sodium: 981mg | Potassium: 1036mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1995IU | Vitamin C: 89mg | Calcium: 431mg | Iron: 3mg

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