Description
A comforting, easy-to-make weeknight dinner featuring tender chicken, broccoli, and rice in a creamy cheddar sauce with a crunchy topping.
Ingredients
Scale
- 1 ½ cups long-grain white rice (uncooked)
- 3 cups water
- Pinch of salt (for rice)
- 2 large chicken breasts (boneless, skinless) OR 3 cups shredded cooked chicken
- 2 tablespoons unsalted butter (divided)
- 3 cups broccoli florets
- 1 ½ cups chicken broth (low-sodium)
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup panko breadcrumbs (optional)
- ¼ cup grated Parmesan cheese
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Rinse rice and combine with water and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until tender. Drain excess water and set aside.
- Heat 1 tablespoon butter in a large skillet over medium heat. Add diced chicken (or warm shredded chicken) and season with salt, pepper, and garlic powder. Cook for 5-7 minutes until golden/cooked through. Remove and set aside.
- In the same skillet, add remaining 1 tablespoon butter. Sauté broccoli for 3-4 minutes until bright green and tender-crisp.
- In a mixing bowl, whisk together heavy cream, chicken broth, flour, garlic powder, and onion powder until smooth.
- In a large bowl, combine cooked rice, chicken, broccoli, and sauce mixture. Stir to coat evenly, then fold in 1 cup of cheddar cheese.
- Transfer mixture to the prepared baking dish and spread evenly.
- Top with remaining ½ cup cheddar cheese, panko breadcrumbs, and Parmesan cheese.
- Bake for 25-30 minutes until top is golden brown and bubbly.
- Let rest for 5-10 minutes before serving.
Notes
Par-cooking the rice ensures it doesn’t get mushy. Shred your own cheese for better melting. If the casserole seems dry after baking, add a splash of milk or broth. For a gluten-free version, swap flour for cornstarch and use gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 square portion
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 30
Keywords: chicken broccoli rice casserole, easy dinner, comfort food, weeknight meal, cheesy casserole, family friendly