Chicken Broccoli and Rice Casserole
This filling and flavorful Chicken Broccoli and Rice Casserole is an all in one dinner packed with chicken, broccoli, rice and a creamy cheesy sauce.
Ingredients
Chicken
- 1 lb. chicken tenders cubed into 1 inch pieces
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 tsp. onion powder
- 1/2 tsp garlic powder
- 1 tbsp. olive oil
Casserole Ingredients
- 2 tbsps. butter
- 1 tbsp. olive oil
- 1/4 cup AP flour
- 1 tsp. black pepper or less per preference
- 1/2 tsp. salt or more to taste
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 4 oz. cream cheese
- 2 cups cooked long grain rice I used Jasmine rice
- 2.5 cups sharp cheddar cheese shredded and divided
- 3 cups broccoli florets partially steamed (see notes)
- 3 cups chicken broth
Instructions
- Preheat oven to 375 degrees F
- Cut the chicken tenders into 1 inch bite sizes. Coat with the spices.
- In a non-stick skillet, bring 1 tbsp. of olive oil to medium-high heat. Cook the chicken until they are golden brown on the outside, flipping occasionally. This should about take 6-8 minutes. Transfer to a bowl and set aside.
- In the same skillet, melt 2 tbsp. of butter along with 1 tbsp. of olive oil. Then add in the flour and spices, salt and mix well to obtain a smooth pasty mixture.
- Gradually add in the chicken broth while whisking continuously to avoid any lumps. Mix until the sauce is nice and smooth. Then add in the cream cheese. Once the cream cheese dissolves, simmer for about two minutes, whisking slowly until the sauce thickens up.
- Add in 1.5 cups of shredded cheddar cheese and mix. The cheese does not have to melt.
- Add in the steamed broccoli (see notes on how to do that), chicken and cooked rice. Mix everything together very well.
- *At this point, if your skillet is oven safe, you can bake the dish in it if you like, but first top with the remainder of the cheddar cheese.
- If you are transferring to a baking dish, do so now. Transfer to a 9 x 13 baking dish. Top with the remainder of the cheddar cheese.
- Bake in a pre-heated 375 degree F oven for 30 minutes.
- Remove from the oven, let it rest for about 5 minutes and garnish with some fresh parsley.
Notes
To partially steam the broccoli, place in a microware safe bowl with 1 cup of water. Microwave on high for 1 minute.
If you like to add crumbs on top, add 1 tbsp. of melted butter to 1 cup of panko crumbs and sprinkle on top of the cheese before baking.
If you'd like this dish without chicken, you add more broccoli instead.
Taste test before you add more salt. The cheese adds salt to the food.
Can use rotisserie chicken breast instead, but leave adding the salt to the very end before transferring to the baking dish. Rotisserie chicken is usually salty, and you may not need to add more salt.
Can use more cheese or less cheese, based on your preference.
Nutrition
Serving: 6g | Calories: 550kcal | Carbohydrates: 27g | Protein: 33g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 129mg | Sodium: 1150mg | Potassium: 652mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1155IU | Vitamin C: 50mg | Calcium: 415mg | Iron: 2mg
Tried this recipe?Rate the recipe below and mention @cookinwithmima and tag #cookinwithmima so I can see your recreations.