Chicken Broccoli and Rice Casserole
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
741 kcal
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Course
Main Course
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Cuisine
American
Chicken Broccoli and Rice Casserole
Description
Chicken Broccoli and Rice Casserole combines seasoned chicken thighs with cooked broccoli and rice, all baked together with cheddar cheese for a creamy finish. The broccoli is first sautéed until crisp-tender to maintain texture. The chicken is pan-seared with skin on to develop a golden crust, then cooked alongside onion, rice, and broth to infuse flavor into the whole dish. Adding sharp cheddar cheese tops the casserole with a rich, savory note.
The casserole's layers of tender chicken, savory rice, and cheese complemented by broccoli make it a filling dish suitable for dinner or family meals. Garnishing with parsley adds freshness and color.
Ingredients
- 4 chicken thighs medium sized, bone in, skin on
- 2 teaspoons olive oil
- salt to taste
- black pepper to taste
- 1 yellow onion finely chopped, small
- 1 1/2 cups short grain rice
- 3 1/2 cups chicken broth
- 2 1/2 cups broccoli florets
- 1 cups cheddar cheese grated sharp
- parsley optional, chopped, for garnish
Instructions
- Preheat the oven to 375 degrees.
- Place a large deep skillet on the stove over medium high heat. Add the broccoli and 1/2 cup water to the pan. Cook the broccoli, stirring occasionally, until cooked through and crisp tender, about 4-5 minutes.Season with salt and pepper to taste. Remove the broccoli from the pan and set aside; remove any excess water from the pan.
- Heat the oil in the pan over medium high heat. Season the chicken thighs on both sides with salt and pepper to taste.
- Place the chicken in the pan, skin side down, and cook until the chicken is a deep golden brown, about 5-7 minutes. Flip the chicken and repeat the process with the other side.
- Remove the chicken from the pan and add the onion. Cook for 4-5 minutes or until onion is translucent. Add the rice, cooking for 1 minute. Place the chicken back into the pan.
- Pour in the chicken broth and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring the mixture to a boil.
- Cover the pan and place it in the oven. Bake for 35 minutes or until liquid has absorbed and chicken is cooked through.
- Remove the pan from the oven and place the chicken on a serving plate, cover with foil. Stir the broccoli and cheese into the rice mixture and place it back in the oven. Cook for 5 more minutes or until cheese is melted.
- Place the broccoli cheddar rice on the platter alongside the chicken. Garnish with parsley (optional) and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 741 kcal
% Daily Value*
| Calories | 741kcal | 37% |
| Carbohydrates | 63g | 21% |
| Protein | 38g | 76% |
| Fat | 36g | 55% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 171mg | 57% |
| Sodium | 1062mg | 44% |
| Potassium | 788mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 67.2mg | 75% |
| Calcium | 280mg | 28% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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