Enjoy a delicious and easy-to-make Cheesy Broccoli Chicken and Rice Casserole, perfect for a comforting family dinner. This one-pan dish combines tender chicken, fresh broccoli, and rice, all smothered in a creamy, cheesy sauce. Ready in just over an hour, it’s a quick and satisfying meal everyone will love.
Ingredients:
2 cups cooked chicken breast, shredded
1 cup long grain white rice, uncooked
1 1/2 cups chicken broth
2 cups broccoli florets
1 cup milk
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup sour cream
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Directions:
Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.
Prepare the Rice: Add the uncooked rice to the skillet, stirring to coat it with the oil and butter. Cook for 1-2 minutes.
Combine Ingredients: Transfer the rice mixture to the prepared baking dish. Add shredded chicken, broccoli florets, chicken broth, milk, salt, pepper, paprika, and thyme. Stir to combine.
Bake: Cover the baking dish with aluminum foil and bake for 45 minutes.
Check and Stir: Remove the foil, stir the casserole, and check if the rice is tender. If not, cover and bake for an additional 5-10 minutes.
Add Cream and Cheese: Once the rice is tender, stir in the sour cream. Sprinkle the cheddar and Parmesan cheeses evenly over the top.
Final Bake: Return the casserole to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Serve: Let the casserole rest for 5 minutes before serving.
Serving Tips:
Pairing Suggestions: Serve this Cheesy Broccoli Chicken and Rice Casserole with a simple side salad or steamed vegetables for a complete meal. A slice of garlic bread or dinner rolls also makes a great accompaniment.
Garnish: For an extra burst of flavor, garnish the casserole with freshly chopped parsley or a sprinkle of crushed red pepper flakes.
Serving Size: This recipe yields about 6 servings. For larger gatherings, consider doubling the recipe and using a larger baking dish.
Storage Tips:
Refrigeration: Allow the casserole to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: To freeze, let the casserole cool and then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months. When ready to eat, thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) until warmed through.
Reheating: For best results, reheat individual portions in the microwave or the entire casserole in the oven. If reheating in the oven, cover the dish with foil to prevent the cheese from drying out. Bake at 350°F (175°C) for 15-20 minutes, or until heated through. In the microwave, heat individual portions on medium power to avoid overcooking.
Related Recipes:
- Broccoli Cheddar Chicken and Rice Casserole
- Easy Cheesy Chicken and Broccoli Casserole
- Chicken and Broccoli Pasta
FAQs:
Can I use brown rice instead of white rice in this casserole?
Yes, you can substitute brown rice for white rice in this casserole. However, brown rice typically requires a longer cooking time and more liquid. You may need to increase the baking time by 10-15 minutes and add an additional 1/2 to 1 cup of chicken broth to ensure the rice cooks properly.
Can I use frozen broccoli instead of fresh?
Absolutely! You can use frozen broccoli florets in place of fresh ones. There’s no need to thaw them; simply add the frozen broccoli directly to the casserole. Keep in mind that frozen broccoli may release some extra moisture, so you may want to slightly reduce the amount of liquid in the recipe.
Can I make this casserole ahead of time?
Yes, this casserole can be made ahead of time. Prepare the casserole as directed, up to the point of adding the cheese. Cover and refrigerate it for up to 24 hours. When ready to bake, remove it from the refrigerator, add the cheese, and bake as instructed. You may need to add a few extra minutes to the baking time if starting from a chilled state.
Can I add other vegetables or ingredients to this casserole?
Definitely! This casserole is versatile, and you can customize it to your taste. Consider adding other vegetables like bell peppers, mushrooms, or spinach. You can also mix in cooked bacon, ham, or sausage for added flavor. Just be mindful of the moisture content, as additional ingredients may require adjustments to the liquid amounts or cooking time.
Conclusion:
This Cheesy Broccoli Chicken and Rice Casserole is the perfect meal to satisfy your cravings for something warm and delicious. With its creamy, cheesy goodness and comforting flavors, it’s sure to be a hit with the whole family. Try it out for your next dinner and enjoy a delightful, hassle-free meal!
📖 Recipe:
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Cheesy Broccoli Chicken and Rice Casserole
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
Description
Are you craving a comforting, cheesy meal that’s easy to make and packed with flavor? Look no further than our Cheesy Broccoli Chicken and Rice Casserole. This one-pan dish features tender chicken, fresh broccoli, and fluffy rice, all enveloped in a creamy, cheesy sauce. Perfect for a family dinner or a cozy night in, this casserole is sure to become a household favorite.
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
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon dried thyme
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large skillet, heat olive oil and butter over medium heat. Add chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds.
- Add the uncooked rice to the skillet and stir to coat with the oil and butter. Cook for 1-2 minutes.
- Transfer the rice mixture to the prepared baking dish. Add shredded chicken, broccoli florets, chicken broth, milk, salt, pepper, paprika, and thyme. Stir to combine.
- Cover the baking dish with aluminum foil and bake for 45 minutes.
- Remove the foil, stir the casserole, and check if the rice is tender. If not, cover and bake for an additional 5-10 minutes.
- Once the rice is tender, stir in the sour cream. Sprinkle the cheddar and Parmesan cheeses evenly over the top.
- Return the casserole to the oven, uncovered, and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
For a spicier kick, add a sprinkle of red pepper flakes.
You can use frozen broccoli florets instead of fresh; there’s no need to thaw them.
This dish can be prepared ahead of time and stored in the refrigerator for up to 24 hours before baking. Follow the steps up to adding the cheese, then cover and refrigerate. Continue with the remaining steps when ready to bake.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal
