Try this One Pot Chicken Broccoli Rice Casserole recipe, or contribute your own.
Suggest a better descriptionEASY CHICKEN BROCCOLI RICE CASSEROLE
Chicken Broccoli Rice Casserole is a modern twist on a classic dish! Say goodbye to canned soups; we're using real ingredients, and thanks to one-pot cooking, it's prepared in the same amount of time.
prep time 15 minutes
cook time 15 minutes
total time 30 minutes
servings 4 servings
Chelsea Lords
Equipment
12-inch nonstick skillet or pot with a lid
INGREDIENTS
2 tablespoons olive oil
3/4 up 1 lb boneless skinless chicken breasts (2 small breasts) OR use rotisserie chicken -- Note 1
Salt & pepper
2 tablespoons unsalted butter
1-1/2 cups finely diced yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1-1/4 cups uncooked long-grain white rice (Note 1)
1/4 teaspoon dried thyme
3/4 teaspoon each: ground mustard & paprika
3 tablespoons white flour
2 cups each: milk & chicken broth (whole milk is best)
3 to 4 cups broccoli, cut to small pieces (1 large head) (Note 3)
2 cups freshly grated sharp cheddar cheese (pack to measure)
INSTRUCTIONS
PREP CHICKEN: Slice the chicken breasts in half widthwise to create 4 even pieces. Lightly pound them to an even thickness (use the bottom of a frying pan). Season all sides with salt & pepper (use 1/4 tsp total of each).
COOK CHICKEN: Heat oil in a large (12-inch) nonstick skillet or pot over high heat. Once hot, add the chicken in a single layer. Cook for 2-3 minutes per side, or until fully cooked. Transfer to a cutting board and cover with foil. Let rest for 10 minutes, then dice.
BUTTER: In same pan, add butter, onion, & garlic. Cook 5 minutes or until turning golden. Add uncooked rice and stir constantly for 1 minute. Add seasonings and flour, stirring constantly for 1 minute.
CREAMY BASE: While whisking constantly, gradually add in milk and then broth. Whisk until smooth. Bring to a simmer (boiling at edges and foamy in the center) then cover with a lid and reduce the heat slightly above the lowest setting. Cook for 10-12 minutes.
STEAM BROCCOLI: Remove lid (don't worry if it seems liquidy). Quickly add the broccoli in a single layer on top. Cover again and cook for an additional 3-5 minutes, or until the broccoli is tender and the rice is cooked (it's okay if dish is still slightly saucy).
ADD CHEESE: Remove the pan from heat. Stir in the diced chicken and 1/2 cup of cheese until melted. Gently mix in another 1/2 cup of cheese. Spread the mixture into an even layer, then sprinkle the remaining 1 cup of cheese evenly on top. Cover with the lid to let the cheese melt from the residual heat, about 5 minutes.
SERVE: Remove the lid, serve immediately, and enjoy! Add extra salt and pepper to taste if needed.
RECIPE NOTES
Note 1: Rotisserie Chicken: Add in 2 cups of diced, seasoned chicken right at the end with the cheese.
Note 2: Rice: Long grain or basmati rice is preferred for this recipe; other types may not yield the same results. Do not rinse the rice before using.
Note 3: Frozen Broccoli: If using frozen broccoli, ensure it is fully thawed and excess liquid is drained off.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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