Cheesy Broccoli Chicken and Rice Casserole with Bubbling Cheddar
By Ava Mitchell
Prep
10 min
Cook
40 min
Total
50 min
Servings
6
Level
Easy
Browning the chicken before adding it to the rice gives the one-dish meal extra flavor and color without making the chicken tough․ Other ingredients in the casserole‚ including broccoli‚ milk‚ and cheddar cheese‚ create a creamy texture and cheesy topping․
Chicken breast cubes are sprinkled with seasonings and sautéed in olive oil․ Take chicken out of pan and set aside while sautéing onions and garlic․ Add uncooked long-grain white rice and chicken broth and water to pan․ After 10 minutes of cooking‚ add chopped broccoli․ At the end of cooking time for the rice‚ stir in milk and 1 cup of shredded sharp cheddar cheese for a creamy casserole topping․
The pan needs to come to a boil before you lower the heat and cover to cook the rice․ Stir the rice occasionally after adding the broccoli to ensure even cooking․ A common mistake when preparing this recipe is adding too much chicken at once while browning; it will boil rather than brown․ You may need to brown the chicken in batches․ Avoid moving the chicken until you're ready to flip it․
A heavy oven-safe pan prevents overcooking and avoids the need to move the dish from the stove to the oven․ The casserole is ready when the remaining cheddar cheese melts and bubbles at 425°F․ To store leftovers‚ chill thoroughly and refrigerate in an airtight container for about two days․
Why you'll love this recipe
- Browning the chicken provides color and taste․ The chicken cubes will cook gently with the rice and other ingredients and liquids․
- Cooking rice in chicken broth and water adds flavor to the rice and cuts down on the number of dishes required to make the casserole․
- Adding broccoli to the pot 10 minutes after the rice has started cooking gives the rice a head start‚ helping the florets cook alongside it rather than becoming overcooked․
- Milk and cheddar cheese are added to the casserole after the rice is cooked so that the cheese will coat the casserole without interfering with the cooking of the rice․
- Baking the dish in the oven allows reserved cheddar cheese to melt on top of the casserole‚ adding a layer of flavor to the creamy rice and broccoli․
- Cooking the casserole in a heavy oven-safe pan can help prevent burning on the stovetop and avoid transferring the casserole dish from one pan to another․
Ingredients
- •1 lb chicken breasts (cut into 1×1-inch cubes)
- •salt (to taste)
- •pepper (to taste)
- •olive oil (for browning)
- •1 small onion (finely chopped)
- •2 cloves garlic (minced)
- •1 ½ cups white long-grain rice (rinsed)
- •2 cups chicken stock
- •2 cups water
- •3 cups broccoli florets (roughly chopped)
- •½ cup milk
- •2 cups sharp cheddar cheese (shredded and divided)
Instructions
- 1
Cut the chicken breasts into 1×1-inch cubes. Season with salt and pepper and mix.
- 2
Preheat a pan to medium-high heat and add olive oil.
- 3
When the oil is hot, add the chicken and brown it on all sides for about 5 to 7 minutes.
- 4
If needed, brown the chicken in two batches to avoid overcrowding the pan.
- 5
Transfer the browned chicken to a plate and set aside.
- 6
Add the chopped onion and cook for about 5 minutes, until soft and translucent.
- 7
Add the minced garlic and stir for about 30 seconds.
- 8
Add the browned chicken back to the pot.
- 9
Add the rinsed rice, chicken stock, and water. Mix and bring to a boil.
- 10
Lower the heat to low and cover with a lid.
- 11
After 10 minutes, add the chopped broccoli and stir.
- 12
Cover again and cook until the rice is fully cooked, stirring occasionally.
- 13
Preheat the oven to 425°F.
- 14
When the rice is cooked, add the milk and stir.
- 15
Add 1 cup of shredded sharp cheddar and fold it in.
- 16
Sprinkle the remaining cheese on top and transfer the pan to the oven for about 10 to 15 minutes, until the cheese is melted and bubbling.
FAQ
Nutrition (per serving)
Calories
472
Protein
33g
Fat
17g
Carbs
46g
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