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Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole: Comfort Food in a Dash

This Chicken Broccoli Rice Casserole is a quick and hearty comfort food that combines tender chicken, broccoli, and rice in a creamy, cheesy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tbsp Unsalted Butter Adds richness and flavor; can substitute with olive oil for a lighter option.
  • 5-6 pieces Chicken Thighs, boneless skinless Provides juiciness; chicken breasts may be used but might be less tender.
  • 1 tbsp Olive Oil Used for cooking chicken; can substitute with any cooking oil you prefer.
  • 4 cloves Garlic, minced Enhances the flavor; fresh garlic is preferable over jarred.
  • 1/4 cup Chicken Stock Adds depth of flavor; vegetable stock can serve as a vegetarian option.
  • 1 can (10.5 oz) Cream of Chicken Soup with Herbs Base of the creamy sauce; substitute with gluten-free cream soup for a gluten-free version.
  • 1 can (10.5 oz) Heavy Cream Adds creaminess; use milk for a lighter version, though texture will differ.
  • 1 1/2 cups Cheddar Cheese, shredded Provides a rich, cheesy flavor; use medium to sharp cheddar for more intensity.
  • 1/2 cup Sour Cream Adds tanginess and creaminess; Greek yogurt makes a great substitute.
  • 1/3 cup Boursin Cheese Provides rich flavor; can be replaced with cream cheese or any flavored cheese spread.
  • 3 tbsp Bayou City All-Purpose Seasoning, divided A spice blend for seasoning; regular seasoning mix or Cajun seasoning works well.
  • 1 tbsp Garlic Pepper Adds additional flavor; regular black pepper can be used in its place.
  • 1 tsp Onion Powder Enhances savory depth; fresh onions can also be sautéed for added flavor.
  • 1/2 tsp Cayenne Pepper Delivers a slight kick; adjust according to your spice preference or omit for less heat.
  • 4 cups Broccoli Florets, cooked Adds nutrition and color; can substitute with cauliflower or green beans.
  • 4 cups Cooked White Rice Forms the bulk of the dish; opt for brown rice for a healthier alternative.
  • Salt and Pepper To taste.

Equipment

  • large skillet
  • Casserole Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Season 5-6 boneless, skinless chicken thighs with 1 tablespoon of olive oil and the chosen spice blend. Cook for about 6-7 minutes on each side until fully cooked and no longer pink. Remove and shred the chicken.
  3. In the same skillet, add 4 minced garlic cloves. Sauté for about 2 minutes until fragrant.
  4. Pour in 1/4 cup of chicken stock to deglaze, scraping up any browned bits and simmer for about 4 minutes.
  5. Stir in a 10.5-ounce can of cream of chicken soup and a 10.5-ounce can of heavy cream until well combined.
  6. Add 1/3 cup of Boursin cheese and 1.5 cups of shredded cheddar cheese. Stir continuously until fully melted.
  7. Combine the shredded chicken, 4 cups of cooked white rice, and 4 cups of cooked broccoli in a bowl. Pour the cheese sauce over and mix until coated. Season with salt and pepper.
  8. Transfer the mixture to a greased casserole dish and top with remaining cheddar cheese.
  9. Cover with foil and bake for 20 minutes, then remove foil and bake for another 10-15 minutes until bubbly and golden brown.
  10. Let the casserole cool for a few minutes before serving, garnished with chopped parsley and paprika if desired.

Nutrition

Serving: 1casserole servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 60mgCalcium: 350mgIron: 3mg

Notes

Cool leftovers before sealing them in an airtight container; this will maintain freshness.

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