Description
This easy chicken broccoli rice casserole combines tender seasoned chicken, fresh broccoli florets, and creamy cheddar cheese in a comforting baked dish. With a rich sauce made from chicken broth, half and half, and flour, this casserole is perfect for a hearty weeknight meal that the whole family will love.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts or thighs, cut into ½-¾” cubes
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- ½ teaspoon chicken bouillon granules (or seasoning salt)
- 1 tablespoon olive oil
Sauce
- 2½ cups low-sodium chicken broth
- 2 cups half and half
- ¼ cup all-purpose flour
- ½ teaspoon onion powder
- 2 cloves garlic, minced
- 1 teaspoon chicken bouillon granules (or seasoning salt)
Casserole Base
- 1½ cups long-grain white rice, rinsed well and drained
- 3 to 4 cups fresh broccoli florets
- 2 tablespoons unsalted butter, cut into small pieces
- 2 cups shredded cheddar cheese, divided
Instructions
- Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and set aside.
- Season chicken: In a mixing bowl, toss the cubed chicken with garlic powder, dried thyme, black pepper, chicken bouillon granules (or seasoning salt), and olive oil until the chicken is evenly coated with the spices.
- Make sauce: In a medium saucepan, whisk together chicken broth, half and half, all-purpose flour, onion powder, minced garlic, and chicken bouillon granules (or seasoning salt) until smooth. Heat the mixture over medium heat, stirring constantly until it warms up and slightly thickens, but do not let it boil.
- Assemble dish: Spread the rinsed and drained rice evenly in the prepared baking dish. Pour the warm sauce over the rice and stir gently to combine. Evenly distribute the seasoned chicken pieces and fresh broccoli florets over the rice mixture, pushing them slightly into the rice for even cooking. Dot the top with small pieces of unsalted butter.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes to allow the rice to cook and the chicken to begin cooking through.
- Add cheese: Carefully remove the foil. Stir in 1 cup of the shredded cheddar cheese into the casserole. Return the dish to the oven and bake uncovered for an additional 10 to 20 minutes, or until the rice is tender and the sauce has thickened to a creamy consistency.
- Melt cheese and serve: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. Place back in the oven for 5 minutes more, just until the cheese melts and becomes bubbly. Allow the casserole to rest for a few minutes before serving for best texture and flavor.
Notes
- For a lower-fat option, you can substitute half and half with milk, though the sauce will be less creamy.
- Make sure to rinse the rice thoroughly to remove excess starch for fluffier rice.
- Use fresh broccoli florets, but you can also substitute with frozen broccoli, just thaw and drain well before adding.
- If you want spicier flavor, add a pinch of cayenne pepper or red pepper flakes with the seasonings.
- This casserole can be prepared ahead and refrigerated before baking; just add an extra 10 minutes to the covered baking time if baking from cold.
