Chicken Broccoli Rice Casserole
With 10 minutes of prep time, this chicken broccoli and rice casserole is a family-friendly recipe perfect for an easy weeknight dinner. Plus, leftovers keep well in the fridge and freezer for days to come.
-
Prep Time: 10 minutes -
Cook Time: 50 minutes
-
Total Time: 1 hour
-
Yield: 6 servings 1x -
Category: Dinner -
Method: Oven
-
Cuisine: American
Category:
Method:
Cuisine:Ingredients
- 1 pound chicken breast, cut into 1" cubes
- 4 cups broccoli florets
- 2 cups white rice, uncooked
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme (optional)
- 1 teaspoon salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- 3 cups chicken broth, or water
- 1 cup milk
- 2 tablespoons olive oil
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 400°F and grease a 9 x 13-inch baking dish with olive oil.
- Place the chicken breasts on a cutting board, diced into 1-inch cubes, and season generously with salt and pepper.
- In the prepared baking dish, add the rice, diced onion, minced garlic, dried thyme, salt, pepper, chicken broth, milk, and olive oil, and stir until well combined.
- Add the cubed chicken to the baking dish and stir again to incorporate with the liquid rice mixture.
- Cover the baking dish with aluminum foil (required) and transfer to the oven to bake for 30 minutes.
- After 30 minutes, remove the baking dish from the oven, remove the aluminum foil, and add the broccoli to the dish. Using a fork, gently mix the broccoli into the rice and chicken mixture.
- Recover the baking dish with aluminum foil (required) and return it to the oven for a final 20-25 minutes or until all of the liquid is absorbed, the rice is tender, and the chicken is cooked through. Once cooked, remove the foil and fluff gently with a fork.
- Sprinkle the top with shredded cheese, spreading it out evenly, and return the baking dish to the oven for a final 5-10 minutes until the cheese has melted and is slightly golden.
- Once cooked, remove from the oven and allow to cool for 5 minutes before serving. Any leftovers can be stored in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Thighs: Swap the chicken breasts for equal parts boneless, skinless chicken thighs.
To Use Rotisserie Chicken: Swap the chicken breasts for 4 cups of shredded rotisserie chicken.
To Use Frozen Broccoli: Swap the fresh broccoli for 4 cups of frozen broccoli.
To Use Brown Rice: Swap the white rice for x cups of brown rice and cook the casserole for an additional 15-20 minutes.
To Use Onion Powder: Swap the onion for 1 teaspoon onion powder.
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder.
Nutrition
- Serving Size: 1 serving
- Calories: 451 calories
- Sugar: 7 grams
- Fat: 14 grams
- Carbohydrates: 49 grams
- Fiber: 3 grams
- Protein: 32 grams
Find it online: https://kaynutrition.com/chicken-broccoli-rice-casserole/
