Then I cook up the roue with the milk and add it to the soup. Let it cool a bit and then, like other people on this site, I mash the broccoli with a hand potato masher until it's broken up into small pieces. If you live at high altitude, you may need to cook it longer, but you want the broccoli to be pretty soft. Cook the broccoli for at least 20 minutes. After adding the broccoli to the sauteed veggies add 1/2 tsp of salt, some black pepper, a dash of cayenne pepper and a dash of ground cloves. The way I make this soup which is really delicious is to use both the florets and the stems - making sure to peel the stems. If you use only the broccoli stems, that's another story. Broccoli florets aren't very good when pureed - they end up being grainy. I can't give this recipe the way it is 5 stars - had to make too many changes. I'm giving the recipe as is a three star rating, but with the addition of what I put in, absolutely 5 and I am considering submitting it to Allrecipe I added about a teaspoon and it was perfect. I let it set for about 15 minutes to meld the flavors and realized it needed more salt. I cooked the roux for about 5 minutes to let it thicken and then mixed with the broccoli and chicken broth. I cooked this mixture for about a minute added 2 cups of milk, and 1 cup of heavy whipping cream. I also increased the amount of butter/flour for the roux and in addition to spicing the chicken broth and broccoli with lemon pepper, onion (dried), garlic powder, onion powder and about 2 tablespoons of chicken base (paste) I spiced the roux with the same measurements that were already in the broccoli base, adding about 1 tablespoon of celery salt. I did change the whole premise of the soup though, because I used 4 cans of chicken broth and 2 one pound packages of broccoli cuts. I find that I use lemon pepper in almost everything, it's an excellent spice and lends itself to almost everything, but particularly to broccoli. It was obvious to me that no one mentioned lemon pepper. It's surprising to me that everyone is/was adding nutmeg to this soup, claiming it was missing something. I added quite a bit of seasoning in addition to what was asked for. I was a bit concerned from the onset that it didn't have enough seasoning in it. Is that what this is? I’m not sure.I read a lot of reviews on this recipe before I made it. So in the end, I decided to call it a casserole, guessing that is what normal people would call this. Though someone please remind me a few months down the track to share the recipe for this that’s made entirely in the oven! I think of this as a rice bake which is completely illogical because it’s not cooked in the oven at all. I wasn’t quite sure what to call this recipe. Here’s close up proof – see? 🙂 If it were overcooked and gluey, the surface of the rice grains would look mushy. The rice is just cooked to tender al dente and it’s smothered in a creamy sauce (but no cream), as opposed to overcooked super soft rice that is gluggy with thick sauce. Except it’s made with normal white rice.Īnd being the rice snob that I am ( 🤗Asian blood), I promise you that this is as far from gluey rice as you can get. It tastes like a creamy, cheesy risotto, it truly does. What this Chicken Broccoli Rice Casserole tastes like Stir through cheese, top with more cheese then give it a quick broil/grill just to melt the cheese. As the rice cooks, the flour thickens the liquid which makes the sauce beautifully creamy Īfter 12 minutes of simmering, add the broccoli and cook for a further 3 minutes then Sauté garlic and onion in butter and/or oil, then mostly cook the chicken – it finishes cooking with the rice Īdd flour, milk, broth and basic seasonings (salt, pepper, thyme), then add the rice right into the same pot.
Broccoli beat scratch how to#
How to make Chicken Broccoli Rice Casserole – from scratch! Having tried canned soup in various forms in my time, I can say with absolute confidence that homemade from scratch is tastier, it’s better for you and it’s easy! I’ve never tried this with canned soup, and I never intend to. But a quick Google and I was somewhat bemused to find that there are in fact many versions of similar rice casseroles made using canned soup. It never even crossed my mind to make a recipe such as this Chicken Broccoli Rice Casserole from anything but scratch. Loaded with tons of broccoli, this is a terrific quick dinner idea you can get on the table in less than 30 minutes. Made-from-scratch creamy, cheesy Chicken Broccoli Rice Casserole made in ONE POT on the stove! Tastes like risotto, but much faster to make and completely low maintenance.
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