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Chicken Broccoli Rice Cheese Casserole

Chicken Broccoli Rice Casserole Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts
  • 1 tbsp neutral oil
  • 1/2 yellow onion
  • 2 cloves garlic
  • 1 cup long-grain white rice
  • 3 cups broccoli florets
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup low-sodium chicken broth
  • 2 cups shredded sharp cheddar cheese
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika (optional)

Method
 

  1. Preheat oven to 375°F. Sear chicken in oil with ½ tsp salt until outside loses raw color, about 5 minutes. Set aside.
  2. Sauté onion in the same pan 3 minutes. Add garlic, stir 30 seconds. Stir in rice, then add 1 cup broth and ¾ cup water. Boil, cover, simmer 12 minutes.
  3. Steam broccoli in microwave with 2 tbsp water for 2 minutes; drain well.
  4. Melt butter, whisk in flour 1 minute. Slowly whisk in milk and remaining 1 cup broth, cook 4 minutes until thick. Off heat, stir in cheese gradually with pepper and paprika.
  5. Combine rice mixture, broccoli, and chicken with the cheese sauce. Spread into greased 9x13 dish.
  6. Bake 25 minutes until bubbly and golden. Rest 5 minutes, then scoop and serve.

Notes

If the top hasn’t browned enough for your liking after 25 minutes, slide it under the broiler for 1 to 2 minutes. Watch it carefully so the cheese doesn’t burn. For a crispier crust, sprinkle an extra ¼ cup of cheddar on top in the last 10 minutes of baking.