Description
This Cheesy Broccoli Chicken and Rice Casserole is a hearty and comforting meal perfect for family dinners. Featuring tender shredded chicken, fresh broccoli florets, and creamy cheese baked together with flavorful herbs and spices, this casserole combines convenience with deliciousness. The dish is cooked in one baking dish, making cleanup easy and allowing the rice to absorb all the rich flavors.
Ingredients
Scale
Protein and Vegetables
- 2 cups cooked chicken breast, shredded
- 2 cups broccoli florets
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Grains and Dairy
- 1 cup long grain white rice, uncooked
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1 cup milk
Liquids and Fat
- 1 1/2 cups chicken broth
- 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
- Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Sauté Aromatics: In a large skillet, heat the olive oil and butter over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Then add the minced garlic and cook for another 30 seconds to release its aroma.
- Toast the Rice: Add the uncooked long grain white rice to the skillet and stir to coat it in the oil and butter mixture. Cook for 1-2 minutes to lightly toast the rice, enhancing its flavor.
- Assemble Casserole: Transfer the rice mixture to the prepared baking dish. Add the shredded chicken, broccoli florets, chicken broth, milk, salt, black pepper, paprika, and dried thyme. Stir everything together until well combined.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the rice to cook and absorb the liquids slowly.
- Check Rice Doneness: Remove the foil and stir the casserole. Check if the rice is tender; if not, cover and bake for an additional 5-10 minutes until fully cooked.
- Add Cream and Cheese: Once the rice is tender, stir in the sour cream evenly throughout the casserole. Then sprinkle the shredded cheddar and grated Parmesan cheeses on top evenly.
- Bake Uncovered: Return the casserole to the oven uncovered and bake for another 10-15 minutes or until the cheese is melted, bubbly, and lightly golden.
- Rest Before Serving: Remove the casserole from the oven and let it rest for 5 minutes to set before serving. This enhances flavors and makes serving easier.
Notes
- For a lower-fat version, substitute sour cream with Greek yogurt and use reduced-fat cheeses.
- Fresh or frozen broccoli florets can be used; if frozen, no need to thaw before adding.
- Leftover cooked chicken works well for this recipe, making it a great way to use up chicken from previous meals.
- You can add additional vegetables such as bell peppers or mushrooms for extra flavor and nutrition.
- If you prefer a spicier dish, add a pinch of cayenne pepper or crushed red pepper flakes.
- Ensure the baking dish is well covered during baking to prevent the casserole from drying out.
