Easy Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole is a modern twist on a classic dish! Say goodbye to canned soups; we’re using real ingredients, and thanks to one-pot cooking, it’s prepared in the same amount of time.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: Chicken Broccoli Rice Casserole

Servings: servings

Cost: $14.87

Equipment

Large skillet or pot; 12-inch, nonstick, with a lid

Ingredients

2 tablespoons olive oil
3/4 up 1 pound boneless, skinless chicken breasts 2 small breasts, or use rotisserie chicken—see note 1
Salt and pepper
2 tablespoons unsalted butter
1-1/2 cups finely diced yellow onion 1 large onion
1 tablespoon minced garlic 3 cloves
1-1/4 cups uncooked long-grain white rice see note 2
1/4 teaspoon dried thyme
3/4 teaspoon ground mustard
3/4 teaspoon paprika
3 tablespoons all-purpose flour
2 cups milk whole milk is best
2 cups chicken broth
3 to 4 cups broccoli cut to small pieces, 1 large head, see note 3
2 cups freshly shredded sharp Cheddar cheese pack to measure

US - Metric

Instructions

Slice the chicken breasts in half widthwise to create 4 even pieces. Lightly pound them to an even thickness (use the bottom of a frying pan). Season all sides with salt and pepper (use 1/4 tsp total of each).
Heat oil in a large (12-inch) nonstick skillet or pot over high heat. Once hot, add the chicken in a single layer. Cook for 2–3 minutes per side, or until fully cooked. Transfer to a cutting board and cover with foil. Let rest for 10 minutes, then dice.
In same pan, add butter, onion, and garlic. Cook 5 minutes or until turning golden. Add uncooked rice and stir constantly for 1 minute. Add seasonings and flour, stirring constantly for 1 minute.
While whisking constantly, gradually add in milk and broth. Whisk until smooth. Bring to a simmer (boiling at edges and foamy in the center), then cover with a lid and reduce heat slightly above the lowest setting. Cook for 10–12 minutes.
Remove lid (don’t worry if it seems liquidy). Quickly add the broccoli in a single layer on top. Cover again and cook an additional 3–5 minutes, or until broccoli is tender and rice is cooked (it’s okay if dish is still slightly saucy).
Remove pan from heat. Stir in diced chicken and 1/2 cup cheese until melted. Gently mix in another 1/2 cup cheese. Spread the mixture into an even layer, then sprinkle the remaining 1 cup cheese evenly on top. Cover with the lid to let the cheese melt from the residual heat, about 5 minutes.
Remove the lid, serve immediately, and enjoy! Add extra salt and pepper to taste if needed.

Notes

Note 1: If using rotisserie chicken, add in 2 cups of diced, seasoned chicken right at the end with the cheese.

Note 2: Long grain or basmati rice is preferred for this recipe; other types may not yield the same results. Do not rinse the rice before using.

Note 3: If using frozen broccoli, ensure it is fully thawed and excess liquid is drained off.

Storage:

Fridge: Store in an airtight container for 3–4 days; reheat in the microwave or oven.
Freezer: Cool, then freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat at 350°F until hot.

Nutrition