Description
This comforting Chicken Broccoli Rice Casserole combines tender shredded chicken, vibrant broccoli florets, and fluffy white rice in a rich, creamy cheese sauce. Seasoned with a delightful blend of spices and topped with melted cheddar cheese, this baked casserole offers a hearty and flavorful dish perfect for family dinners or meal prep.
Ingredients
Protein and Dairy
- 5-6 chicken thighs
- 2 tbsp unsalted butter
- 1 10.5 oz can cream of chicken with herbs
- 1 10.5 oz heavy cream (use cream of chicken can for measurement)
- 1 1/2 cup cheddar cheese (mild or medium), shredded
- 1/2 cup sour cream
- 1/3 cup Boursin cheese
Vegetables and Rice
- 4 cups broccoli florets (cooked)
- 4 cups white rice (cooked)
- 4 cloves garlic, minced
Seasonings and Oils
- 1 tbsp olive oil
- 1/4 cup chicken stock
- 3 tbsp Bayou City all-purpose seasoning (divided)
- 1 tbsp Bayou City garlic pepper
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Cook Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken thighs with olive oil and 2 tablespoons of all-purpose seasoning, then cook them in the skillet for 6-7 minutes on each side until they are cooked through.
- Shred Chicken: Remove the cooked chicken from the skillet, let it cool slightly, then shred or chop it into bite-sized pieces. Set aside for later use.
- Sauté Garlic: Using the same skillet, add the minced garlic over medium heat and cook until fragrant, about 2 minutes.
- Deglaze Pan: Pour in chicken stock to deglaze the pan, scraping up all the browned bits from the bottom for flavor. Let it reduce for about 4 minutes while stirring occasionally.
- Make Cheese Sauce: Add the cream of chicken soup with herbs to the skillet. Pour in heavy cream measured using the cream of chicken can. Stir to combine.
- Melt Cheeses: Add the Boursin cheese and 1/2 cup of shredded cheddar cheese to the skillet. Stir until the cheeses fully melt and the sauce becomes smooth. Add more cheese if you prefer a thicker sauce, reserving some cheddar for topping.
- Incorporate Sour Cream: Stir in the sour cream until well mixed into the cheese sauce.
- Combine Ingredients: In a large mixing bowl, combine the cooked rice, cooked broccoli florets, and shredded chicken.
- Coat with Sauce: Pour the creamy cheese sauce over the rice mixture and stir gently until everything is evenly coated.
- Season Mixture: Season the mixture with Bayou City all-purpose seasoning, bayou city garlic pepper, onion powder, and cayenne pepper. Taste and adjust with salt and pepper as needed.
- Assemble Casserole: Transfer the mixture into a large casserole dish and spread it out evenly.
- Top with Cheese: Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
- Bake: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes, allowing the flavors to meld and the cheese to melt beautifully.
Notes
- Cook broccoli just until tender to avoid overcooking during baking.
- You can substitute chicken thighs with breasts, but cooking time might vary.
- Adjust seasoning according to your spice preference; cayenne can be reduced for less heat.
- If you prefer a thicker sauce, add extra cheddar cheese when melting the cheeses.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
