Chicken Broccoli Rice Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
428 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Broccoli Rice Casserole
Description
The Chicken Broccoli Rice Casserole recipe begins with sautéeing diced onion in butter until tender, then briefly cooking minced garlic. Cream cheese is stirred in with oregano and basil until smooth. Chicken broth, instant rice, and chopped broccoli florets are then added, brought to a boil, and removed from heat to let the rice absorb the broth and soften while covered. After resting, shredded cooked chicken, sour cream, and shredded cheddar cheese are mixed in and seasoned with salt and pepper.
The casserole is topped with additional cheddar cheese and optionally breadcrumbs before baking uncovered for 20 minutes. This step melts the cheese topping and creates a lightly browned, comforting crust. The result is a creamy, cheesy casserole with a tender rice base and slightly crisp broccoli pieces, giving a mix of textures.
This dish can be served as a main course for family dinners and pairs well with simple salads or steamed vegetables. It can be baked in a Dutch oven or transferred to a 9x13-inch baking dish if you don’t have an oven-safe pot. The recipe provides options for using fresh raw chicken by pan-frying it separately before combining it into the casserole, making it adaptable depending on available ingredients.
If using raw chicken breasts or thighs, dice and pan-fry the pieces seasoned with salt and pepper until no pink remains before adding to the casserole.If you don’t have an oven-safe pot, after preparing the mixture, transfer it to a 3-quart or 9x13-inch baking dish for baking.
Ingredients
- 1 yellow onion diced
- 1 tablespoon butter
- 2 cloves garlic minced
- 2 ounces cream cheese softened
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- 1 ¾ cups chicken broth
- 1 ¼ cups instant rice
- 4 cups broccoli chopped into small pieces, florets
- 2 cups chicken cooked shredded
- ⅓ cup sour cream
- 1 cup cheddar cheese shredded
- 2 tablespoons Parmesan Cheese shredded
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Topping
- 1 cup cheddar cheese shredded
- 2 tablespoons bread crumbs optional
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
- If using raw chicken breasts or thighs, dice and pan-fry the pieces seasoned with salt and pepper until no pink remains before adding to the casserole.
- If you don’t have an oven-safe pot, after preparing the mixture, transfer it to a 3-quart or 9x13-inch baking dish for baking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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