Description
This Cheesy Broccoli Chicken and Rice Casserole is a hearty, comforting one-dish meal combining tender shredded chicken, nutritious broccoli, and fluffy rice all baked together with creamy cheeses and flavorful herbs. Perfect for a family dinner, it features a creamy texture balanced with a cheesy topping that melts to perfection, making it both satisfying and easy to prepare.
Ingredients
Scale
Main Ingredients
- 2 cups cooked chicken breast, shredded
- 2 cups broccoli florets
- 1 cup long grain white rice, uncooked
- 1 1/2 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Fats and Oils
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to ensure the casserole does not stick during baking.
- Sauté Aromatics: Heat olive oil and butter in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Toast Rice: Add the uncooked long grain white rice to the skillet. Stir well so the rice is coated with the aromatic oil and butter mixture, and cook for 1-2 minutes to slightly toast the rice which enhances flavor.
- Combine Ingredients in Baking Dish: Transfer the sautéed rice mixture into the prepared baking dish. Add shredded cooked chicken breast, broccoli florets, chicken broth, milk, salt, black pepper, paprika, and dried thyme. Mix everything evenly to ensure the flavors will blend well while baking.
- First Bake with Foil: Cover the dish tightly with aluminum foil to trap steam and moisture, and bake in the preheated oven for 45 minutes, allowing the rice to absorb the liquid and cook through.
- Check Rice Tenderness and Continue Baking: Remove the foil and give the casserole a gentle stir. Check if the rice is tender; if not, cover again and bake for an additional 5-10 minutes until the rice is fully cooked.
- Add Cream and Cheese Topping: Once the rice is tender, stir in the sour cream to add creaminess to the casserole. Evenly sprinkle the shredded cheddar and grated Parmesan cheeses on top to create a cheesy crust.
- Final Bake Uncovered: Return the casserole to the oven without foil and bake for another 10-15 minutes, until the cheese melts completely and is golden and bubbly on top.
- Rest Before Serving: Remove from the oven and let the casserole rest for 5 minutes. This resting allows the casserole to set, making it easier to serve and enhances the flavors.
Notes
- Use cooked chicken breast from leftovers or rotisserie chicken for convenience.
- You can substitute broccoli florets with cauliflower or mixed vegetables if desired.
- For a richer casserole, whole milk or 2% milk is recommended.
- Be sure to cover with foil tightly to keep the moisture in while baking the rice.
- Letting the casserole rest helps the rice fully absorb flavors and makes serving cleaner.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
