This Cheesy Chicken Broccoli and Rice Casserole is cozy, cheesy goodness – perfect for busy families looking for a yummy meal to please even the pickiest eaters. Whip up a big batch on Sunday, and you’ll have delicious, comforting meals sorted for the whole week.
Why You’ll Love This Cheesy Chicken Broccoli and Rice Casserole
- Comforting: This cheese chicken broccoli and rice casserole is so delicious and warming – perfect for those days when you need a little extra love on your plate.
- Nutritious: The lean protein from the chicken, fiber-rich broccoli, and complex carbs from the rice make this well-balanced dish a great choice for keeping you satisfied and energized all day long.
- Family-Friendly: This Cheesy Chicken Broccoli and Rice Casserole is a surefire hit for the whole family. It combines familiar flavors and textures in one easy, comforting dish.
Ingredients
- Broccoli – Packed with fiber, vitamins C and K, and antioxidants, broccoli adds a burst of nutrition to this dish while complementing the creamy texture.
- Chicken thighs – This recipe uses bone-in, skin-on chicken thighs. They add an incredible flavor, keep the meat super juicy, and pack in essential nutrients like protein, iron, and B vitamins.
- Basmati rice – This cheese chicken and rice casserole is made with basmati rice, a fluffy grain with a naturally nutty aroma. Its lower glycemic index makes it a smarter carb choice that’ll keep you feeling satisfied for longer.
How to Make This Cheesy Chicken Broccoli and Rice Casserole
- Season the chicken generously with salt and pepper and set aside.
- Preheat the oven to 350°F.
- Add 1-2 tablespoons of olive oil to an oven-safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes, then remove the chicken to a plate or bowl and set aside.
- Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper, dried oregano, and dried thyme. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
- Stir in the broccoli florets.
- Stir in the chicken broth, cream, and cream cheese and bring to a simmer. Once simmering, stir in the cubes of white cheddar cheese and add the chicken back on top of the rice and any juices from the plate or bowl back to the pan. Top with cheddar cheese.
- Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake until cooked through to 165°F, about 30-35 minutes.
- Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
- Serve topped with fresh parsley.
Tips and Tricks
- No white cheddar? Regular cheddar will work just as well in this recipe – it’s all about using what you already have in your kitchen.
- Meal prep this cheesy chicken broccoli and rice casserole to help you conquer a busy week ahead. Whip up a big batch on Sunday, portion it into containers, and enjoy cozy, comforting meals for those hectic weeknights.
Substitutions
- Chicken: While I’m all about those juicy bone-in thighs, boneless thighs or even drums can totally work in this dish. Chicken breasts are an option too, but although still tasty, they will not bring quite the same level of moisture and succulence.
- Basmati rice: Don’t have basmati rice? You can use other rice varieties. Just keep in mind that different rice types might need slight adjustments in cooking time and liquid – but your cheesy chicken and rice casserole will still be delicious!
- Cheese: If you don’t have white cheddar cheese, swap it for regular cheddar cheese.
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze this cheesy chicken and rice casserole for up to 3 months.
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Vegan Chicken Broccoli and Rice Casserole
Description
This Cheesy Chicken Broccoli and Rice Casserole is cozy, cheesy goodness – perfect for busy families looking for a yummy meal to please even the pickiest eaters. Whip up a big batch on Sunday, and you’ll have delicious, comforting meals sorted for the whole week.
Ingredients
For the Chicken
For the Rice
Instructions
-
Preheat the oven to 350°F.
-
Season the chicken generously with salt and pepper, then set aside.
-
Heat 1-2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Once hot, reduce to medium heat and place the chicken thighs skin side down. Cook until the skin turns golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes, then remove it from the skillet and set aside.
-
In the same pan, add the diced onion and sauté for 2-3 minutes until softened. Add minced garlic, salt, pepper, oregano, and thyme, and cook for 1-2 minutes until fragrant.
-
Stir in the rice, coating it with the seasoned oils in the pan.
-
Add the broccoli florets and stir in the chicken broth, cream, and cream cheese. Bring the mixture to a simmer.
-
Once simmering, stir in the cubed white cheddar cheese. Return the chicken to the skillet, placing it on top of the rice along with any juices from the bowl.
-
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, until the chicken reaches an internal temperature of 165°F and the rice is fully cooked.
-
Remove from the oven, fluff the rice with a fork.
-
Garnish with fresh parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 719kcal
- % Daily Value *
- Total Fat 50.5g78%
- Saturated Fat 17.1g86%
- Trans Fat 0.5g
- Cholesterol 256.5mg86%
- Sodium 1319.8mg55%
- Total Carbohydrate 22g8%
- Dietary Fiber 1.9g8%
- Sugars 3.8g
- Protein 46.1g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you don’t have white cheddar cheese, regular cheddar cheese works just as well.
