This recipe makes a ton, it tops off a large casserole dish and weighs more than my 1yr old. I've even divided it between a 9x13 and an 8x8 and it seemed to last longer even though it was technically the same amount of food.
Chicken and Broccoli Casserole
3 heads of broccoli, chopped using only the florets
3 cups of rice
5 chick'n patties
1/2 cup butter
1/2 cup flour
1 can vegetable broth
1 1/2 cups plain soy milk (or vegetable broth)
1 1/2 te salt
1/2 te garlic powder
1/2 te onion powder
Pepper to taste
Pinch cayenne pepper
Shredded cheese (optional)
- Melt butter in a sauce pan then add the flour. Mix until all the flour is absorbed and looks like a clump of dough.
- Turn off heat and slowly add your vegetable broth and soy milk in SMALL batches and fully incorporate before adding the next batch. If you add too much liquid and lumps form, you can whisk them out before continuing. As the gravy gets thinner, you can start adding more liquid per batch.
- Add the garlic powder, onion powder, salt, cayenne, and pepper. You want the gravy slightly salty as it will be flavoring all the rice and broccoli.
- Return to a medium/low heat and stir frequently to avoid lumps, making sure to scrape the bottom and sides of the pan. Cook for about 15 minutes, if it starts to bubble, reduce heat and simmer.
- While your gravy is heating, cut up your broccoli florets into manageably bite size pieces and steam for 10 minutes until fork tender.
- Cut up the chick'n patties into bite sized pieces.
- Cook your rice last to avoid clumping, I use minute rice, but any rice you have will work fine.
- Once everything is cooked, put the rice, chicken, and broccoli in a large bowl and stir, then add the gravy and mix until it's of uniform consistency. Fill a casserole dish and pat down with a spatula. Top with shredded cheese if you have it.
- Cook the casserole, uncovered, in a preheated 350º oven for 15 minutes.
