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Chicken and Broccoli Casserole

Chicken and broccoli casserole on a white square plate
Screenshot from "Un-Wine'd" season three episode eight.

This creamy casserole is the perfect way to use leftover chicken. The recipe pairs well with Rosemont of Virginia Winery’s Rose (2019) and appears in “Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.


What You’ll Need:

  • 3 c. cooked rice, any type
  • 1 whole roasted chicken breast, shredded
  • ¼ c. butter
  • 1 medium onion, diced
  • ¼ c. flour
  • 9 X 13in pan
  • 2 c. milk
  • 1 large crown broccoli, cut and steamed
  • 12 ounces mild or medium cheddar cheese, divided
  • Nonstick or release spray
  • Saucepan


Step 1: Preheat the oven to 350 F.

Step 2: Spray your pan with a nonstick or release spray and pour in the prepared rice. Top with the chicken.

Step 3: In a saucepan, melt butter and cook onion until translucent.

Step 4: Then, add flour and cook through for about 5 minutes or until cooked through but not browning.

Step 5: Slowly add the milk and bring to a simmer to thicken.

Step 6: Stir in 8 ounces of the cheese.

Step 7: Chop the steamed broccoli into small pieces and add to the sauce. Pour evenly over the chicken.

Step 8: Then, sprinkle with remaining cheese and bake for 30 minutes.

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