Cheddar-Broccoli-Chicken Bake
Quick Rice
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 3 Tbsp butter
- 1 (8-oz) pkg chopped onion
- 1 Tbsp jarred minced garlic
- 2 Tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 4 cups chopped rotisserie chicken
- 2 (10-oz) pkg frozen roasted broccoli
- 2 cups shredded sharp Cheddar cheese, divided
- 1 cup French fried onions
Instructions
- Preheat oven to 400°F. Melt butter in a large skillet over medium heat. Add onion and garlic; cook 3 to 4 minutes until tender. Stir in flour; cook 1 minute, stirring constantly.
- Stir in broth; cook just until thickened. Stir in chicken. Season with salt and pepper, if desired.
- Meanwhile, cook broccoli according to package directions. Stir broccoli and 1 cup cheese into chicken mixture.
- Spoon filling into a greased 2-quart baking dish; sprinkle with 1 cup cheese and fried onions. Bake 12 to 15 minutes or until bubbly and browned.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable long-grain rice
- 2 Tbsp butter
Side Dish Instructions
- Cook rice according to package directions. Toss with butter until melted. Season with salt and pepper to taste, if desired.
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