Description
Cheesy broccoli chicken rice casserole brings comfort straight to your dinner table with minimal effort and maximum flavor. Creamy, satisfying, and packed with protein, this one-pan wonder makes weeknight cooking a breeze for hungry families.
Ingredients
Scale
Proteins:
- 2 lbs boneless, skinless chicken breasts or thighs
Starches and Base:
- 2 cups uncooked long-grain white rice
- 4 cups water or chicken broth
- 1 cup Panko breadcrumbs
Dairy and Seasonings:
- 3 cups whole milk
- 2 cups chicken broth
- 8 ounces cream cheese
- 2 cups sharp cheddar cheese
- 1 cup Monterey Jack cheese
- ½ cup unsalted butter
- 2 tablespoons unsalted butter
- 1.5 lbs fresh broccoli florets
- 1 large yellow onion
- 4 cloves garlic
- ½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- Cooking spray or butter
- Fresh parsley
Instructions
- Warm your oven to 375°F and coat a 9×13 inch baking dish with cooking spray.
- Slice the chicken into 1-inch cubes, seasoning with salt and pepper for robust flavor.
- Heat a large skillet over medium-high and sear chicken pieces for 6-7 minutes until golden brown and fully cooked.
- Remove chicken from the skillet, keeping the delicious browned bits for extra flavor.
- Melt butter in the same skillet and sauté diced onions with minced garlic for 3-4 minutes until fragrant and soft.
- Sprinkle flour over the butter mixture, stirring constantly for 2 minutes to create a smooth, golden roux.
- Slowly pour milk and chicken broth into the roux, whisking continuously to prevent lumps.
- Add cream cheese to the sauce, stirring until it melts completely and creates a silky texture.
- Incorporate sharp cheddar and Monterey Jack cheeses, mixing until the sauce becomes creamy and uniform.
- Season the sauce with garlic powder, onion powder, smoked paprika, and dried thyme.
- Stir uncooked rice and water into the cheese sauce, ensuring even distribution.
- Gently fold chopped broccoli florets and cooked chicken into the rice mixture.
- Transfer the entire mixture to the prepared baking dish, spreading it evenly.
- Melt butter and combine with Panko breadcrumbs and a touch of garlic powder.
- Sprinkle the seasoned breadcrumbs over the top of the casserole for a crispy finish.
- Bake at 375°F for 35-40 minutes until the surface turns golden and the rice becomes tender.
- Allow the casserole to rest for 10 minutes, letting the flavors settle and making it easier to serve.
- Garnish with fresh chopped parsley for a bright, fresh touch before bringing to the table.
Notes
- Sharpen your cheese sauce game by whisking constantly to prevent lumps and achieve a silky smooth texture.
- For a lower-carb version, substitute cauliflower rice or riced cauliflower instead of traditional rice.
- Keep the chicken tender by avoiding overcooking during the initial sauté – remove from heat as soon as it turns golden.
- When choosing cheeses, opt for high-quality sharp cheddar and freshly grated Monterey Jack for maximum flavor depth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 681 kcal
- Sugar: 5 g
- Sodium: 870 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 53 g
- Cholesterol: 145 mg