Description
This Cheesy Broccoli Chicken and Rice Casserole transforms simple ingredients into the ultimate comfort food that’s ready in one pan – creamy, cheesy goodness that even the pickiest eaters will devour.
Ingredients
Scale
- 2 cups white rice, uncooked (or 4 cups cooked rice)
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups fresh broccoli florets (about 2 medium heads)
- 2 cups sharp cheddar cheese, freshly grated (plus ½ cup for topping)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 2 cups chicken broth (low sodium preferred)
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Cook rice until slightly underdone and set aside.
- Season chicken with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat and cook chicken until just golden on the outside but not fully cooked. Remove to a plate.
- In the same skillet, melt butter and sauté onions until translucent. Add garlic and cook for 30 seconds. Sprinkle flour over mixture and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, then heavy cream. Add thyme and paprika, and simmer 3-5 minutes until thickened. Remove from heat and stir in 2 cups of cheese until melted.
- In a large bowl, combine rice, blanched broccoli, and chicken. Pour cheese sauce over and mix gently until coated. Transfer to baking dish and top with remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake 10-15 minutes more until golden and bubbly. Let rest 5-10 minutes before serving.