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Chicken Farro Casserole with Roasted Carrots and Thyme, fall casserole recipes comfort
Brittany Stage

Chicken Farro Casserole with Roasted Carrots and Thyme

Cubed chicken breast, broccoli florets, and pre-cooked brown rice bake together in a simple from-scratch cream of mushroom-style sauce for a nourishing fall casserole that doubles as a full week of meal prep. The sauce comes together on the stovetop in about seven minutes with no canned soup needed.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breast cut into 3/4-inch cubes
  • 3 cups broccoli florets cut small, about 1-inch pieces
  • 2 1/2 cups cooked brown rice from about 1 cup dry rice
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 8 oz cremini mushrooms finely chopped
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 cup shredded sharp cheddar cheese divided
  • 1 tsp dried thyme
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil

Equipment

  • 9x13-inch baking dish
  • medium saucepan
  • whisk
  • cutting board and knife
  • large mixing bowl

Method
 

  1. Preheat your oven to 375 degrees F. Grease a 9x13 inch baking dish and set it aside.
  2. Make the sauce. Melt the butter in a medium saucepan over medium heat. Add the diced onion and chopped mushrooms and cook, stirring occasionally, for about 4 minutes until the mushrooms release their liquid and the onion softens. Add the garlic and cook for 30 seconds more until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly pour in the chicken broth while whisking to prevent lumps. Add the milk, dried thyme, half the salt, and the pepper. Whisk and cook for 2 to 3 more minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat.
  3. Season the cubed chicken pieces directly with the remaining salt, the garlic powder, and a pinch of black pepper. Toss to coat.
  4. In a large mixing bowl, combine the seasoned chicken, broccoli florets, and cooked brown rice. Pour the warm sauce over the top and stir until everything is evenly coated. Fold in half of the shredded cheddar.
  5. Pour the mixture into the prepared baking dish and spread it into an even layer. Scatter the remaining cheddar cheese across the top.
  6. Cover the dish tightly with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 to 20 minutes until the top is golden and the chicken is cooked through. To check, cut into one of the larger chicken pieces. It should be completely white with no pink, and the juices should run clear.
  7. Let the casserole rest for 5 minutes before serving. This helps the sauce set up slightly so servings hold together when you scoop them out.

Notes

Cut the broccoli into smaller-than-usual florets, about 1 inch, so they cook through fully in the same time as the chicken. Large florets will still be crunchy in the center when the chicken is done. Cooked brown rice can be made 3 days ahead.