📝 About This Recipe
This modern take on the classic American hotdish elevates comfort food to a gourmet level with a blend of nutty wild rice, tender rotisserie chicken, and a velvety homemade Mornay sauce. Unlike the canned-soup versions of the past, this bake features fresh broccoli florets and a sophisticated Gruyère-Parmesan crust that provides a satisfying crunch. It is the ultimate one-pan wonder, offering a nostalgic hug with every cheesy, nutrient-dense bite.
🥗 Ingredients
The Base
- 3 cups Long-grain white rice and wild rice blend (cooked and cooled)
- 3 cups Rotisserie chicken (shredded or cubed, skin removed)
- 4 cups Fresh broccoli florets (cut into bite-sized pieces)
- 1 medium Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
The Creamy Sauce
- 4 tablespoons Unsalted butter
- 1/4 cup All-purpose flour
- 2 cups Whole milk (warmed)
- 1/2 cup Chicken bone broth (low sodium)
- 1 teaspoon Dijon mustard (adds depth)
- 1/2 teaspoon Smoked paprika
- to taste Kosher salt and black pepper
- 1 cup Gruyère cheese (freshly grated)
The Crispy Topping
- 1/2 cup Panko breadcrumbs
- 1/4 cup Parmesan cheese (grated)
- 2 tablespoons Fresh parsley (chopped)
- 1 tablespoon Melted butter
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or non-stick spray.
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2
Bring a small pot of salted water to a boil. Blanch the broccoli florets for just 2 minutes until bright green but still crisp. Drain and immediately plunge into ice water to stop the cooking, then drain again and pat dry.
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3
In a large skillet or Dutch oven, melt the 4 tablespoons of butter over medium heat. Add the diced onion and sauté for 5 minutes until translucent and soft.
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4
Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
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5
Whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly, to remove the raw flour taste.
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6
Slowly pour in the warm milk and chicken broth, whisking vigorously to ensure no lumps form. Continue to simmer for 4-5 minutes until the sauce thickens enough to coat the back of a spoon.
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7
Remove the sauce from heat. Stir in the Dijon mustard, smoked paprika, salt, pepper, and the grated Gruyère cheese until melted and smooth.
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8
In a large mixing bowl, combine the cooked rice blend, shredded chicken, and blanched broccoli.
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9
Pour the cheese sauce over the chicken and rice mixture. Fold gently with a spatula until everything is evenly coated in the creamy goodness.
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10
Transfer the mixture into the prepared baking dish, spreading it out into an even layer.
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11
In a small bowl, toss the panko breadcrumbs, Parmesan cheese, and parsley with the melted tablespoon of butter. Sprinkle this mixture evenly over the top of the casserole.
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12
Bake for 25-30 minutes, or until the sauce is bubbling around the edges and the breadcrumb topping is a beautiful golden brown.
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13
Remove from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly for the perfect texture.
💡 Chef's Tips
For the best flavor, use a block of Gruyère and grate it yourself; pre-shredded cheeses are coated in potato starch and won't melt as smoothly. If you don't have wild rice, a Basmati or Jasmine rice works beautifully, but ensure it is slightly undercooked before baking so it doesn't get mushy. To save time, use a store-bought rotisserie chicken, but ensure you discard the skin to keep the texture of the bake consistent. If the topping is browning too quickly, loosely cover the dish with foil for the last 10 minutes of baking. Always blanch your broccoli; putting raw broccoli in the bake can release too much water and lead to a soggy casserole.
🍽️ Serving Suggestions
Serve with a crisp, chilled glass of Chardonnay or a sparkling apple cider to cut through the richness. A side of honey-glazed carrots provides a lovely sweetness that complements the savory Gruyère. Add a bright, simple arugula salad with a lemon vinaigrette to balance the hearty nature of the hotdish. For an extra kick, serve with a bottle of hot honey on the table for drizzling. Finish the meal with a light lemon sorbet to cleanse the palate.