Creamy Chicken Casserole
Recipe type: Casserole
Chicken and Broccoli over rice with Herbed Cream Sauce
  • 2 cups of cooked pastured chicken, torn into pieces(Rolling Pastures)
  • 3 cups of cooked organic rice (Lundberg)
  • 3 cups of steamed organic broccoli cut into small pieces (Wholesome Living Acres)
  • ½ pound of Sunset Acres Colby cheese, shredded
  • 4 tbsp butter
  • 4 tbsp flour
  • 1½ cups raw whole milk
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp thyme, dried and crushed
  • 1 tsp parsley, dried and crushed
  • ½ tsp ground mustard
  • dash of cayenne pepper
  1. Gather ingredients and layer in 9 x 13 casserole dish.
  2. Rice first, then the broccoli, top with chicken, sprinkle half of the cheese on the top.
  3. To make sauce:
  4. Melt butter on low in sauce pan, add flour and whisk to a paste (this is a roux)
  5. Slowly increase heat to medium, add ½ cup milk and whisk to smooth. When this thickens add another ½ cup milk, then do one more time until all milk is added and sauce is creamy and smooth. Raising the heat will help it thicken but don't let it burn!
  6. Add in spices and salt and pepper to taste.
  7. Pour over the layers in the dish and top with the rest of the cheese. Bake at 350 for 20 to 30 minutes.
Recipe by Homestead Essentials at