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Chicken Broccoli Rice Casserole

Hearty Chicken Broccoli Rice Casserole for Cozy Nights

This Chicken Broccoli Rice Casserole combines juicy chicken thighs, crisp broccoli, and fluffy rice in a creamy cheese sauce, perfect for satisfying weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Unsalted Butter Substitution: Use olive oil for a dairy-free option.
  • 1 pound Chicken Thighs Substitution: Boneless skinless chicken breasts can be used but may result in a drier dish.
  • 1 tablespoon Olive Oil Prep Note: Ensure even coating on chicken thighs for uniform cooking.
  • 2 cloves Garlic (minced) Note: Fresh garlic provides the best flavor; can use garlic powder if necessary.
  • 1 cup Chicken Stock Note: Low-sodium options are available for controlled saltiness.
  • 1 can Cream of Chicken Soup (with herbs) Tip: Use gluten-free cream soup for a gluten-free version.
  • 0.5 cup Heavy Cream Tip: Can be adjusted based on desired thickness of the sauce.
  • 1 cup Cheddar Cheese Substitution: Can use a mix of cheddar and mozzarella for a different flavor profile.
  • 0.5 cup Sour Cream Substitution: Greek yogurt can be used as a healthier alternative.
  • 4 ounces Boursin Cheese Substitution: Cream cheese can be used if Boursin is unavailable.
  • 1 tablespoon Bayou City All-Purpose Seasoning Note: Adjust to taste based on spice tolerance.
  • 1 teaspoon Garlic Pepper
  • 1 teaspoon Onion Powder
  • 0.25 teaspoon Cayenne Note: Omit cayenne for a milder flavor.
  • 2 cups Broccoli Florets (cooked) Substitution: Cauliflower or green beans can replace broccoli.
  • 2 cups White Rice (cooked) Tip: Brown rice can be used for a nuttier taste, adjusting cooking time as needed.

Equipment

  • Large skillet
  • casserole dish

Method
 

Step-by-Step Instructions for Chicken Broccoli Rice Casserole
  1. Preheat your oven to 375°F (190°C).
  2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Cook seasoned chicken thighs for about 6-7 minutes on each side until golden brown. Transfer to a plate and shred.
  3. In the same skillet, sauté minced garlic for approximately 2 minutes. Pour in chicken stock, deglazing the pan and simmering for about 4 minutes.
  4. Stir in cream of chicken soup and heavy cream, mixing until smooth. Add Boursin cheese and half a cup of cheddar cheese, stirring until melted.
  5. Combine cooked white rice, broccoli florets, and shredded chicken in a large bowl. Pour cheese sauce over the mixture and fold together.
  6. Transfer to a greased casserole dish and top with remaining cheddar cheese. Cover tightly with aluminum foil.
  7. Bake for 20 minutes. Then remove foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
  8. Let it cool for about 5 minutes before serving. Garnish with chopped parsley and sprinkle with paprika.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 600mgPotassium: 650mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 25mgCalcium: 300mgIron: 2.5mg

Notes

Leftovers can be stored in an airtight container for up to 3 days. For longer storage, prepare the casserole without baking and freeze for up to 3 months. Thaw overnight before baking.

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