Description
This Cheesy Broccoli Chicken and Rice Casserole is a comforting, hearty meal combining tender shredded chicken, fresh broccoli florets, and creamy rice baked to perfection with a blend of cheddar and Parmesan cheeses. It offers a delicious balance of protein, vegetables, and creamy goodness, perfect for a family dinner or meal prep.
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 1/2 cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
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 dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set it aside.
- Sauté aromatics: In a large skillet over medium heat, warm the olive oil and unsalted butter. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Toast the rice: Add the uncooked long grain rice to the skillet, stirring to coat it evenly with the butter and oil. Cook for 1-2 minutes to lightly toast the rice, enhancing its flavor.
- Combine ingredients in baking dish: Transfer the rice and onion mixture to the prepared baking dish. Add the shredded cooked chicken, broccoli florets, chicken broth, milk, salt, black pepper, paprika, and dried thyme. Mix everything thoroughly to evenly distribute the ingredients.
- Bake covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes, allowing the rice to cook and flavors to meld.
- Check rice doneness: Remove the foil, stir the casserole gently, and check if the rice is tender. If it requires more cooking, cover again and bake for an additional 5 to 10 minutes until the rice is fully cooked.
- Add sour cream and cheeses: Once the rice is tender, stir in the sour cream for creaminess. Sprinkle the shredded cheddar and grated Parmesan cheeses evenly over the top of the casserole.
- Bake uncovered: Return the casserole to the oven without the foil and bake for another 10-15 minutes until the cheese has melted, turned bubbly, and lightly golden.
- Rest and serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow it to set and cool slightly for best texture.
Notes
- You can substitute cauliflower rice for a low-carb version, adjusting cooking time as needed.
- If you prefer, use all cheddar cheese or mix in mozzarella for extra stretchiness.
- Adding a pinch of crushed red pepper flakes can add a pleasant mild heat.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
- Ensure the chicken is well-cooked prior to shredding; rotisserie chicken is a convenient option for this recipe.
