Description
A comforting and hearty Cheesy Broccoli Chicken and Rice Casserole featuring tender chicken cubes, fresh broccoli florets, and sharp cheddar cheese baked to bubbly perfection. This one-pot dish combines protein, veggies, and creamy cheese for a delicious family-friendly meal in about 50 minutes.
Ingredients
Chicken and Aromatics
- 1 pound chicken breasts, cut into 1×1-inch cubes
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Olive oil, for cooking
Rice and Liquids
- 1 1/2 cups white long grain rice, rinsed
- 2 cups chicken stock
- 2 cups water
- 1/2 cup milk
Vegetables and Cheese
- 3 cups broccoli florets, roughly chopped
- 2 cups sharp cheddar cheese, shredded (divided)
Instructions
- Prepare the chicken: Cut the chicken breasts into 1×1-inch cubes and season with salt and pepper. Mix well to evenly coat the pieces.
- Brown the chicken: Preheat a pan over medium-high heat and add olive oil. Once hot, add the seasoned chicken cubes and brown them on all sides for 5-7 minutes. The chicken does not need to be cooked through at this stage; the goal is to develop a flavorful brown crust. If cooking a large amount, brown the chicken in batches to avoid overcrowding and boiling.
- Sauté onion and garlic: Remove the browned chicken to a plate and set aside. In the same pan, add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for about 30 seconds to release its aroma.
- Combine chicken and rice: Return the browned chicken to the pan. Add rinsed rice, chicken stock, and water. Stir to combine and bring the mixture to a boil over medium-high heat.
- Simmer rice and chicken: Lower the heat to low and cover the pan with a lid. Let it cook for 10 minutes.
- Add broccoli: Stir in the chopped broccoli florets, cover again, and continue cooking on low heat until the rice is fully cooked, stirring occasionally to prevent sticking.
- Preheat oven: While the rice finishes cooking, preheat your oven to 425°F (220°C).
- Add milk and cheese: Once the rice is tender, stir in the milk and 1 cup of shredded sharp cheddar cheese until the cheese starts to melt and integrates into the mixture.
- Bake the casserole: Sprinkle the remaining 1 cup of cheddar cheese evenly over the top of the casserole. Transfer the pan to the preheated oven and bake for 10-15 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
Notes
- Ensure not to overcrowd the pan while browning the chicken; this helps achieve a nice sear rather than steaming.
- Rinsing the rice removes excess starch and prevents it from becoming too sticky.
- You can substitute the chicken stock with vegetable stock for a milder flavor.
- This casserole can be made in an oven-safe skillet or transferred to a baking dish for the final step.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: American
