This fresh take on a kid-friendly, classic casserole combines rotisserie chicken and loads of veggies under a blanket of creamy cheese sauce.
2 cups cubed or chopped rotisserie chicken
3 cups fresh broccoli florets or 2 (12 oz) pkgs frozen Green Giant Simply Steam Broccoli Florets
1 pkg Green Giant® Riced Veggies® Cauliflower & Broccoli
1/2 tsp. garlic powder
1/2 tsp. onion powder
3 Tbsp. butter
3 Tbsp. flour
1 1/2 cups 2% or whole milk
3/4 cup shredded cheddar cheese
1/3 cup grated parmesan, plus more for sprinkling
1/2 tsp. salt
1/4 tsp fresh pepper
pinch cayenne
Preheat oven to 350° Spray a 2-quart casserole dish with cooking spray.
Layer cooked chicken in bottom of dish.
Place fresh broccoli in a microwave-safe bowl, cover with plastic wrap and microwave for 2 minutes. Alternately, steam broccoli until cooked but still crunchy. If using frozen broccoli, cook according to pack instructions, being careful not to overcook and drain any excess moisture.
Toss broccoli with garlic and onion powder, then layer on top of chicken.
Microwave Riced Veggies for 5 minutes or until hot.
Drain any excess moisture, season with salt and pepper, and layer on top of broccoli.
Make cheese sauce: In a medium saucepan, melt butter. Add flour and cook, stirring often, for 2 minutes. Slowly whisk in milk, then cook until mixture thickens. Stir in cheddar cheese and 1/3 cup parmesan, salt, pepper and cayenne, stirring until sauce is smooth.
Pour over the top of the casserole and sprinkle with additional parmesan.
Bake in preheated oven for 25-30 minutes until cheese sauce in bubbling and starting to brown in places.
