Description
Creamy, cheesy goodness that even veggie-haters will devour – this casserole is the definition of comfort food that still counts as a complete dinner.
Ingredients
Scale
- 2 cups cooked rice (about 2/3 cup uncooked)
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups fresh broccoli florets (about 2 medium heads)
- 2 cups shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream or milk
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1/2 cup panko breadcrumbs (optional)
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish. Cook rice until slightly undercooked, about 2 minutes less than package directions.
- Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook chicken until golden but not fully cooked. Set aside.
- Blanch broccoli florets in boiling water for 2 minutes, then plunge into ice water. Drain thoroughly.
- In the same skillet, heat 1 tablespoon olive oil and sauté onions until translucent. Add garlic and cook for 30 seconds.
- Add butter to skillet and let melt. Sprinkle in flour and whisk for 1-2 minutes. Gradually add chicken broth while whisking, then add cream. Simmer until thickened.
- Remove from heat and stir in thyme, paprika, salt, pepper, 1 1/2 cups cheddar cheese, and all mozzarella cheese until melted.
- In a large bowl, combine rice, chicken, and broccoli. Pour cheese sauce over and fold until coated. Transfer to baking dish.
- Sprinkle remaining 1/2 cup cheddar on top. Mix panko with 1 tablespoon melted butter and sprinkle over cheese if desired.
- Bake uncovered for 25-30 minutes until bubbling and golden. Let rest 5-10 minutes before serving.