Chicken Broccoli Rice Casserole
A comforting one-dish meal perfect for busy weeknights, packed with flavor from tender chicken, nutritious broccoli, and creamy rice.
Ingredients
For the Casserole
- 5-6 pieces chicken thighs Use fresh or rotisserie chicken.
- 4 cups broccoli florets (cooked) You can substitute with other vegetables.
- 4 cups white rice (cooked) Brown rice can be used as an alternative.
- 2 tbsp unsalted butter For cooking the chicken.
- 1 tbsp olive oil For seasoning the chicken.
- 4 cloves garlic (minced) Adds flavor to the dish.
- 1/4 cup chicken stock To deglaze the pan.
For the Sauce
- 1 can cream of chicken with herbs (10.5 oz) Base for the sauce.
- 1 can heavy cream (10.5 oz) Measured in the cream of chicken can.
- 1 1/2 cups cheddar cheese (mild or medium) Reserve some for topping.
- 1/2 cup sour cream For creaminess.
- 1/3 cup Boursin cheese Can substitute with cream cheese or goat cheese.
- 3 tbsp Bayou City all-purpose seasoning Divided for seasoning.
- 1 tbsp Bayou City garlic pepper For additional flavor.
- 1 tsp onion powder Seasoning for taste.
- 1/2 tsp cayenne Adjust according to spice preference.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Melt the butter over medium heat in a large skillet.
- Season the chicken thighs with olive oil and 2 tablespoons of the all-purpose seasoning. Cook the chicken for 6-7 minutes on each side until fully cooked.
- Remove the chicken from the skillet, let it cool, then shred or chop it into bite-sized pieces.
- In the same skillet, add minced garlic and cook for about 2 minutes until fragrant.
- Deglaze the pan with chicken stock and let it reduce for about 4 minutes.
- Add the cream of chicken soup and heavy cream to the skillet, and stir to combine.
- Add the Boursin cheese and 1/2 cup of shredded cheddar cheese, stirring until melted and smooth. Reserve some cheese for topping if desired.
- Stir in the sour cream until well combined.
Mixing
- In a large bowl, combine the cooked rice, cooked broccoli, and shredded chicken.
- Pour the creamy cheese sauce over the rice mixture and stir until evenly coated. Season with additional seasonings, salt, and pepper to taste.
Baking
- Transfer the mixture to a large casserole dish and spread it out evenly.
- Sprinkle the remaining cheddar cheese on top, cover with foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
Serve hot with a side of green salad or crusty bread. Can be stored in an airtight container for 3-4 days in the refrigerator, or frozen for longer storage.