Chicken Broccoli Rice Casserole

Name: Chicken Broccoli Rice Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 yellow onion; 1 tablespoon butter; 2 cloves garlic; 2 ounces cream cheese; ½ teaspoon dried oregano; ½ teaspoon dried basil; 1 ¾ cups chicken broth; 1 ¼ cups instant rice; 4 cups broccoli florets; 2 cups cooked shredded chicken; ⅓ cup sour cream; 1 cup shredded cheddar cheese; 2 tablespoons shredded Parmesan cheese; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup shredded cheddar cheese; 2 tablespoons bread crumbs

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Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
6 servings
Calories
428 kcal
Course
Main Course, Dinner
Cuisine
American

Chicken Broccoli Rice Casserole

Layla Henson

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Try this cheesy one-pot chicken broccoli rice casserole for a tasty all-in-one meal!

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Ingredients

Servings

1 yellow onion diced
1 tablespoon butter
2 cloves garlic minced
2 ounces cream cheese softened
½ teaspoon dried oregano
½ teaspoon dried basil
1 ¾ cups chicken broth
1 ¼ cups instant rice
4 cups broccoli florets chopped into small pieces
2 cups cooked shredded chicken
⅓ cup sour cream
1 cup shredded cheddar cheese
2 tablespoons shredded Parmesan cheese
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Topping

1 cup shredded cheddar cheese
2 tablespoons bread crumbs optional

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Instructions

Preheat the oven to 375°F.
In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat until tender, about 4 minutes. Add garlic and cook just until fragrant, about 1 minute more.
Stir in cream cheese, oregano, and basil and stir until the cream cheese is smooth and melted. Add chicken broth, rice, and broccoli.
Increase the heat to high and bring the mixture to a boil. Immediately turn off the heat and cover. Let sit undisturbed for 5 minutes.
Once the rice has rested and is tender, stir in chicken, sour cream, and cheese. Season with salt and pepper.
Top the casserole with cheddar and breadcrumbs (if using).
Bake uncovered for 20 minutes or until heated through and cheese is lightly browned.

Notes

Using raw Chicken Breasts or Chicken Thighs: Replace cooked chicken in this recipe with 1 lb of fresh chicken. Cut into bite-sized pieces, season with salt & pepper, and pan-fry the chicken pieces in 2 teaspoons of oil over medium-high heat until no pink remains, about 7-8 minutes.
Bake In a Casserole Dish: If you do not have a Dutch oven or oven safe pan, prepare the recipe as directed and then transfer it to a 3qt or 9x13 baking dish or pan. Bake as directed.

Nutrition Information

Show Details

Serving 1.74cups Calories 428 (21%) Carbohydrates 26g (9%) Protein 26g (52%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.1g Cholesterol 97mg (32%) Sodium 851mg (35%) Potassium 412mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1046IU (21%) Vitamin C 54mg (60%) Calcium 366mg (37%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 428 kcal

% Daily Value*

Serving	1.74cups
Calories	428	21%
Carbohydrates	26g	9%
Protein	26g	52%
Fat	25g	38%
Saturated Fat	13g	65%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.1g	5%
Cholesterol	97mg	32%
Sodium	851mg	35%
Potassium	412mg	9%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	1046IU	21%
Vitamin C	54mg	60%
Calcium	366mg	37%
Iron	3mg	17%