Cheesy Broccoli Chicken and Rice Casserole
Craving a hearty and comforting meal that’s packed with flavor? Look no further than this cheesy broccoli chicken and rice casserole. This classic dish combines tender chicken, creamy rice, and a delicious blend of cheese for a truly satisfying experience. The casserole is easy to prepare and can be baked to perfection in just one dish, making it a convenient and delicious option for any weeknight dinner.
This cheesy broccoli chicken and rice casserole is a comforting and satisfying meal that’s perfect for the whole family. The dish features a creamy rice base, tender chicken, and a generous layer of melted cheese. The combination of flavors and textures is simply irresistible! This casserole is a great way to incorporate healthy vegetables like broccoli into your family’s diet, while still enjoying a delicious and indulgent meal.
Ingredients & Substitutions
- 1 pound chicken breasts
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups white long grain rice rinsed
- 2 cups chicken stock
- 2 cups water
- 3 cups broccoli florets roughly chopped
- ½ cup milk
- 2 cups sharp cheddar cheese shredded, divided
How to Make Cheesy Broccoli Chicken and Rice Casserole:
- Prepare the chicken: Cut the chicken breasts into 1-inch cubes. Season with salt and pepper and toss to coat. Heat olive oil in a skillet over medium-high heat. Add the chicken and brown on all sides for about 5-7 minutes. Transfer the browned chicken to a plate and set aside.
- Sauté the vegetables: Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional 30 seconds to release the aroma.
- Combine the ingredients: Return the browned chicken to the skillet. Add rinsed rice, chicken stock, and water. Bring to a boil, then reduce heat to low and cover. Simmer for 10 minutes.
- Add the broccoli: Stir in chopped broccoli and cover again. Continue cooking until the rice is tender and the broccoli is cooked, stirring occasionally.
- Finish the casserole: Preheat the oven to 425°F. Once the rice is cooked, stir in milk and 1 cup of shredded sharp cheddar cheese. Sprinkle the remaining cheese on top. Transfer the casserole to the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
Kitchen Items You’ll Need
Korean Corn Cheese
Cuisine: AmericanDifficulty: Easy6
servings10
minutes40
minutes472
kcalIngredients
1 pound chicken breasts
1 small onion finely chopped
2 cloves garlic minced
1 ½ cups white long grain rice rinsed
2 cups chicken stock
2 cups water
3 cups broccoli florets roughly chopped
½ cup milk
2 cups sharp cheddar cheese shredded, divided
Directions
- Prepare the chicken: Cut the chicken breasts into 1-inch cubes. Season with salt and pepper and toss to coat. Heat olive oil in a skillet over medium-high heat. Add the chicken and brown on all sides for about 5-7 minutes. Transfer the browned chicken to a plate and set aside.
- Sauté the vegetables: Add chopped onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for an additional 30 seconds to release the aroma.
- Combine the ingredients: Return the browned chicken to the skillet. Add rinsed rice, chicken stock, and water. Bring to a boil, then reduce heat to low and cover. Simmer for 10 minutes.
- Add the broccoli: Stir in chopped broccoli and cover again. Continue cooking until the rice is tender and the broccoli is cooked, stirring occasionally.
- Finish the casserole: Preheat the oven to 425°F. Once the rice is cooked, stir in milk and 1 cup of shredded sharp cheddar cheese. Sprinkle the remaining cheese on top. Transfer the casserole to the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
