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Chicken Broccoli Rice Casserole

Ultimate Chicken Broccoli Rice Casserole for Cozy Nights

This Chicken Broccoli Rice Casserole is a comforting dish that brings the family together with tender chicken, vibrant broccoli, and fluffy rice in a creamy, cheesy hug.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tbsp unsalted butter Adds richness and helps sauté the chicken.
  • 5-6 pieces chicken thighs Provides juiciness and flavor; can substitute with chicken breasts for a leaner option.
  • 1 tbsp olive oil Used for cooking the chicken; enhances flavor.
  • 4 cloves garlic, minced Adds aromatic flavor.
  • 1/4 cup chicken stock Adds moisture and depth of flavor; can be substituted with vegetable stock for a vegetarian option.
  • 1 can (10.5 oz) cream of chicken with herbs Serves as the base of the creamy sauce; gluten-free versions can be used.
  • 1 can (10.5 oz) heavy cream Offers a creamy texture; can substitute with half-and-half for a lighter option.
  • 1 1/2 cups cheddar cheese (mild or medium) Provides the cheesy flavor; swap for mozzarella for a different taste.
  • 1/2 cup sour cream Contributes creaminess and tang; can replace with Greek yogurt.
  • 1/3 cup Boursin cheese Adds a rich, herb-infused flavor; can be substituted with cream cheese mixed with herbs.
  • 3 tbsp Bayou City all-purpose seasoning Provides seasoning depth; any all-purpose seasoning can be used as a substitute.
  • 1 tbsp Bayou City garlic pepper Enhances flavor; may swap with regular garlic powder.
  • 1 tsp onion powder Adds sweet onion notes.
  • 1/2 tsp cayenne Adds heat; adjust or omit based on spice preference.
  • 4 cups broccoli florets, cooked Provides texture and nutrients; can substitute with cauliflower or green beans.
  • 4 cups white rice, cooked Acts as the base; switch to brown rice or quinoa for a different grain.

Equipment

  • large skillet
  • Casserole dish
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add 5-6 seasoned chicken thighs drizzled with 1 tablespoon of olive oil. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove and let rest before shredding.
  3. Sauté 4 minced garlic cloves in the same skillet for about 2 minutes until fragrant.
  4. Pour in 1/4 cup of chicken stock to deglaze the pan, scraping up any brown bits. Cook for about 4 minutes.
  5. Lower the heat, mix in a can of cream of chicken with herbs, 1 cup of heavy cream, 1/3 cup of Boursin cheese, and half of the cheddar cheese. Stir until smooth.
  6. In a large mixing bowl, combine the cooked rice, 4 cups of cooked broccoli florets, and the shredded chicken. Pour the creamy sauce over and stir gently.
  7. Transfer mixture to a greased casserole dish, top with remaining cheddar cheese, cover with foil, and bake for 20 minutes.
  8. Uncover and bake for another 10-15 minutes until bubbling and golden brown.
  9. Allow to cool slightly for about 5 minutes before serving. Garnish with fresh parsley and paprika if desired.

Nutrition

Serving: 1casseroleCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 24gSaturated Fat: 12gCholesterol: 95mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in the oven or microwave to maintain creaminess. Get creative with vegetable and cheese substitutions.

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