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Home » Recipes » Chicken

Roast Chicken and Broccoli Casserole + Gruyere Roasted Garlic Sauce

Published: Mar 2, 2015 Last Updated: Sep 2023 by Lindsay This post may contain affiliate links to products I use and enjoy. 4 Comments

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Oh yes yes yes, friends.  We take a standard casserole that might usually involve a can of cream of something soup.  We swap any said soup for homemade fondue-style sauce with a whole bulb of roasted garlic.  

 IMG_5155

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We eat our effing veggies, yo.  

I mean, seriously.  I'm a huge fan of 50s-style casseroles, but jazzing them up is one of my most favorite things ever to do.  And this sauce?  It's ridiculous.  I especially like that in this casserole you could use any veggies you want, swap out the protein, change the type of cheese, put quinoa on the bottom instead of rice...you get the picture.  Options.  Take advantage of them.  

This recipe takes a tiny bit of time because you cook the components separately, THEN make the sauce, assemble the whole mess, bake, and eat.  Which takes some time.  But all of the steps are super simple, and if you take the time to make the casserole when you have a little bit of extra time you can just stick it in the fridge for a few days and bake it whenever you'd like.  Ya dig?  

Let's do it.  

You'll need some chicken.  I like boneless, skinless thighs because they don't get dry or grainy.  You'll also need some rosemary, broccoli, stock, heavy cream, gruyere cheese, garlic, and some kind of rice.  I love wild rice because it doesn't get mushy in casseroles.  THEN, in things not pictured, you'll need salt, olive oil, butter, flour, and Worcestershire sauce.  Kind of a long list.  Envision those things pictured here please and thank you.  IMG_5114

We'll start the rice first:  measure the rice and water, set a timer, cook to package directions.  While that's happening, we'll roast the chicken, broccoli, and garlic.  Turn the oven to 450F, and arrange the chicken on a baking sheet.  Sprinkle it with salt and rosemary and drizzle it with olive oil.  IMG_5116

Then, same for the broccoli, but just with salt and olive oil.  Place the bulb of garlic on the same pan.  IMG_5117

Now, roast the chicken and broccoli together for 20 minutes or until everything is cooked through and slightly browned.  The broccoli might have some dark bits, too.  IMG_5120

Switch the pans halfway through so that all the ingredients cook equally.  IMG_5118

While the rice, broccoli, garlic, and chicken are working, grate the cheese.  IMG_5121

Now, onto the cheese sauce!  When the veggies are done roasting (because we use the garlic for the sauce), add the butter and flour to the pan.  IMG_5123

Then, squish the roasted garlic into the pan and whisk everything together for a minute or two.  IMG_5125It'll be a little lumpy because of the garlic, but don't worry about that a bit - bits of roasted garlic in your cheese sauce is a great thing.  GREAT.  IMG_5127

Then, just like any other sauce, we add the stock.  IMG_5128

...and the cream, cheese (save some for the top!), and Worcestershire sauce.   IMG_5131

When all the ingredients are added to the sauce, stir for a few minutes until the cheese has melted, then taste the sauce and add some salt and pepper if you'd like.  Let the sauce bubble for a few minutes, then turn off the heat.  IMG_5132

Now, the chicken should be cool enough to handle.  Shred it into big pieces.  IMG_5126

And we build!  Start with a layer of rice.IMG_5124

Then spread the broccoli all over that.  IMG_5133

Then the chicken.  IMG_5134

And the glorious sauce.  IMG_5137

Top the casserole with any cheese that you saved.  IMG_5139

Then we bake!  450F for 20 minutes or so until the cheese is melted, or a little bit longer if the casserole has been in the fridge.  We want it hot and bubbly.  IMG_5146

LOOK guys.  IMG_5152

This is delicious.  Obviously if you put roasted garlic or gruyere on anything it's a winner, but together?  Killer. IMG_5157

The rosemary is especially sexy too, and chicken thighs are just GREAT compared to chicken breasts.  Not dry at all.  Be a butt guy in this situation, let the boobs go for once in your damn life.  IMG_5158

Wasn't that a nice way to put that?  The end.  

Recipe

Roast Chicken and Broccoli Casserole + Roasted Garlic Gruyere Sauce

Lindsay Howerton-Hastings
No ratings yet
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Prep Time 15 minutes mins
Cook Time 1 hour hr

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 1 teaspoon dried rosemary
  • 4 cups broccoli florets
  • 1 bulb garlic
  • salt
  • olive oil
  • 1 ½ cups wild rice blend cooked to package directions
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken or vegetable stock
  • ¼ cup heavy cream
  • 1 teaspoon worcestershire sauce
  • 8 ounces grated gruyere cheese

Instructions
 

  • Preheat the oven to 450F. Arrange the chicken on a baking sheet with a drizzle of olive oil, sprinkle of salt, and the rosemary. Arrange the broccoli and garlic bulb (keep the cloves together) on a separate baking sheet with olive oil and salt. Roast the broccoli, chicken, and garlic for 20 minutes, switching the pans once, until everything is cooked through and slightly browned.
  • When the chicken has cooled enough to handle, shred it into large pieces.
  • When the garlic has cooled enough to handle, make the cheese sauce. Add the butter and flour to a skillet over medium-high heat. Whisk the butter into the flour to create a roux. When the flour sizzles, slowly pour in the stock, whisking as you go, to create a smooth sauce. Add the cream, Worcestershire sauce, and ⅔ of the cheese. Squish the roasted garlic into the sauce. Stir the sauce until the cheese has melted (there may be a few lumps from the garlic, but that's ok!), and taste: add salt and pepper if you'd like.
  • Arrange the rice in one layer at the bottom of a 9x13 baking dish. Top with the broccoli, then the shredded chicken. Pour the roasted garlic sauce over the dish, and top with the remaining cheese.
  • Bake the dish for 20 minutes at 450F until the cheese is browned and bubbly.
  • Enjoy!

Nutrition

Serving: 6g
Tried this recipe?Let me know how it was!

 

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Reader Interactions

Comments

  1. Ally A.

    March 16, 2015 at 11:30 am

    I made this last night and omg it was delicious! And super easy, I'm totally a fan of meals that don't require a ton of steps. Great job!

    Reply
    • funnyloveblog

      March 16, 2015 at 8:18 pm

      SO glad you enjoyed it! It's one of my favorite new creations.

      Reply
  2. shenoyify

    March 09, 2015 at 10:39 am

    This looks delicious!! I'm a huge fan of one-pot/casserole dishes. Love that you get a bit of everything in this too! Definitely making this soon 🙂 Great blog too!

    -Swati
    http://www.thefulltimefoodie.com

    Reply

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Image of Lindsay Howerton-Hastings smiling sitting on dark gray couch wearing chambray blue shirt.

Hi! I'm Lindsay. I'm a maternal mental health therapist, a recipe developer, food writer, and taker of all kinds of pictures. Thank you so much for being here! This blog is about how to take care of yourself and your people without taking anything too seriously.

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