(Quicker version down below)
- 6 cups fresh broccoli, blanched, or 1 package frozen broccoli
- 3 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tablespoons flour
- 2 cups whole milk
- Salt, pepper, and garlic powder to taste
- 3 tablespoons cream cheese, softened
- 2 cups sharp cheddar cheese, divided
- 1/2 cup grated parmesan cheese
- 2 cups cooked jasmine rice (cooked in water or broth)
- Chicken*, cooked and cubed (optional)
Saute onion in butter, adding the garlic for the last minute. Sprinkle in flour, and cook for 2 minutes, stirring constantly. Whisk in milk. Bring to a simmer, and cook for 3-5 minutes. Remove from heat. Stir in seasonings.
Add the cream cheese, most of the cheddar cheese, and the parmesan cheese.
In a separate bowl, combine rice, broccoli, and cheese sauce. Mix well.
Pour into buttered 9×13 pan. Top with remaining cheddar cheese. Bake at 350 for about 30 minutes.
Quicker version:
- 1 package frozen broccoli
- 1 small can cream of chicken soup
- 1 1/4 cup Minute Rice
- 1 1/4 cup boiling water
- 1/2 teaspoon salt
- 8 ounces Cheez Whiz
- 1 tablespoon onion flakes
- Chicken*, cooked and cubed (optional)
Mix together all ingredients. Butter casserole pan. Pour mixture into pan. Bake for 1 hour.
*Rotisserie chicken works well in this casserole.
