Chicken Broccoli Rice Casserole
A hearty one-dish casserole featuring seasoned chicken, creamy rice, bright broccoli, and topped with melted cheese and crunchy fried onions.
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken thighs Can substitute with boneless skinless breasts.
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- to taste Salt and pepper
- 2 tablespoons butter
- 2.5 cups chicken broth Low-sodium recommended.
- 1 tablespoon olive oil
- 1.25 cups white long-grain rice Do not use instant or risotto rice.
- 2 cups fresh broccoli florets
- 1 10.5-ounce can condensed cream of chicken soup
- 0.5 cup whole milk Can substitute with 2% milk.
- 0.5 cup sour cream Greek yogurt can be used for a lighter version.
- 2 cups shredded cheddar cheese, divided
- 0.5 cup fried onions Store-bought or homemade.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch casserole dish.
- Cut chicken thighs into uniform bite-sized pieces. Season with garlic powder, onion powder, paprika, salt, and pepper.
- Heat a large, heavy-bottomed pot over medium heat and add butter. When melted, add seasoned chicken.
- Brown the chicken for about 4-6 minutes, until golden on the outside. Remove and set aside.
- In the same pot, add chicken broth and olive oil, and stir in uncooked rice. Bring to a gentle boil.
- Once boiling, reduce heat to low, cover, and simmer for 5-6 minutes until the rice absorbs some liquid.
- Spread broccoli florets on top of rice without stirring, cover, and cook for another 8-10 minutes until broccoli is tender.
- Turn off heat and let sit covered for 10 minutes to finish cooking.
- Fluff rice and broccoli with a fork, then add cooked chicken, cream of chicken soup, milk, sour cream, and half of the cheddar. Mix until combined.
- Transfer mixture to prepared dish, top with remaining cheddar and fried onions.
- Cover with foil and bake for 15-20 minutes until cheese is melted and casserole is bubbling. Remove foil for 3-5 minutes for browning.
- Let rest uncovered for 10 minutes before serving.
Notes
This casserole can be prepared ahead of time and stored in the refrigerator. You can also freeze leftovers.