Chicken Broccoli Rice Casserole Recipe

ByCharlotte Montgomery
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Introduction

This Chicken Broccoli Rice Casserole is a comforting, cheesy dish perfect for busy weeknights. It combines tender chicken, fluffy rice, and fresh broccoli all smothered in a creamy, flavorful sauce. Simple to prepare and delicious to eat, it’s a family favorite that warms the soul.

A square casserole dish with two handles holds a baked rice casserole. The top layer is golden cheese, melted and bubbly with small browned spots and sprinkled with green herbs. Below the cheese, you see a thick layer of creamy rice mixed with small green vegetable pieces, likely broccoli. The casserole has a slightly gooey and soft texture inside where a portion is scooped out, showing the layers of melted cheese and rice mixture. The dish sits on a white marbled surface with a striped cloth underneath, and a bowl of greens and a white plate with an orange block of cheese are in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 tbsp unsalted butter
  • 5-6 chicken thighs
  • 1 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1/4 cup chicken stock
  • 1 10.5 oz can cream of chicken with herbs
  • 1 10.5 oz heavy cream (use cream of chicken can to measure)
  • 1 1/2 cups cheddar cheese (mild or medium), shredded
  • 1/2 cup sour cream
  • 1/3 cup Boursin cheese
  • 3 tbsp Bayou City all-purpose seasoning (divided)
  • 1 tbsp Bayou City garlic pepper
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 4 cups broccoli florets (cooked)
  • 4 cups white rice (cooked)
  • Salt and pepper to taste

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a large skillet, melt the butter over medium heat.
  3. Step 3: Season the chicken thighs with olive oil and 2 tablespoons of all-purpose seasoning.
  4. Step 4: Cook the chicken thighs in the skillet for 6-7 minutes on each side until fully cooked.
  5. Step 5: Remove the chicken and let it cool slightly. Then shred or chop into bite-sized pieces and set aside.
  6. Step 6: In the same skillet, add the minced garlic and cook for about 2 minutes until fragrant.
  7. Step 7: Pour in the chicken stock to deglaze the pan, scraping up the browned bits. Let it reduce for about 4 minutes.
  8. Step 8: Add the cream of chicken soup and heavy cream to the skillet, stirring to combine.
  9. Step 9: Stir in the Boursin cheese and 1/2 cup of shredded cheddar cheese until the sauce is smooth and cheeses are melted.
  10. Step 10: Mix in the sour cream until well combined.
  11. Step 11: In a large bowl, combine the cooked rice, cooked broccoli, and shredded chicken.
  12. Step 12: Pour the creamy cheese sauce over the rice mixture and stir to coat evenly. Season with remaining Bayou City seasoning, garlic pepper, onion powder, and cayenne. Add salt and pepper to taste.
  13. Step 13: Transfer the mixture to a large casserole dish and spread it out evenly.
  14. Step 14: Sprinkle the remaining shredded cheddar cheese over the top.
  15. Step 15: Cover the casserole with foil and bake for 20 minutes.
  16. Step 16: Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
  17. Step 17: Let the casserole cool for a few minutes before serving.
  18. Step 18: Optionally garnish with chopped fresh parsley and a sprinkle of paprika.

Tips & Variations

  • Use cooked rotisserie chicken instead of thighs for a quicker version.
  • Swap cheddar cheese for Monterey Jack or mozzarella for a milder taste.
  • Add chopped mushrooms or bell peppers for extra veggies and flavor.
  • If you prefer a thicker sauce, add a little more shredded cheese before baking.
  • For a spicier kick, increase the cayenne or add a pinch of chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or microwave in short intervals stirring in between. To freeze, place in a freezer-safe dish and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

How to Serve

A close-up image shows a spoonful of creamy baked broccoli and rice casserole lifted above a white baking dish. The casserole has two main layers: a golden, melted, slightly browned cheese layer on top and a creamy mixture beneath that contains white rice, small broccoli florets, and chunks of chicken, all mixed with a thick sauce. The baking dish rests on a white marbled surface, and in the background, a block of cheddar cheese on a white plate and a bowl of chopped greens are slightly blurred. A woman's hand holds the spoon lifting the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works well. Just thaw and drain it before adding to prevent excess moisture in the casserole.

Is there a substitute for Boursin cheese?

If Boursin is not available, cream cheese mixed with garlic and herbs makes a great alternative.

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Chicken Broccoli Rice Casserole Recipe

★★★★★

4.8 from 100 reviews
  • Author: Charlotte
  • Total Time: 1 hour
  • Yield: 6–8 servings 1x
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Description

This Chicken Broccoli Rice Casserole is a comforting one-dish meal combining tender chicken thighs, vibrant broccoli, and fluffy white rice, all enveloped in a creamy, cheesy sauce. Baked to perfection with a golden melted cheddar topping, it’s a hearty, flavorful casserole perfect for family dinners or meal prep.

Ingredients

Scale

Chicken and Seasoning

  • 5–6 chicken thighs
  • 1 tbsp olive oil
  • 3 tbsp Bayou City all purpose seasoning (divided)
  • 1 tbsp Bayou City garlic pepper
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • Salt and pepper, to taste

Cheese and Dairy

  • 2 tbsp unsalted butter
  • 1 10.5 oz can cream of chicken with herbs
  • 1 10.5 oz heavy cream (use cream of chicken can to measure)
  • 1 1/2 cups shredded cheddar cheese (mild or medium, divided)
  • 1/2 cup sour cream
  • 1/3 cup Boursin cheese

Vegetables and Other

  • 4 cloves garlic, minced
  • 1/4 cup chicken stock
  • 4 cups broccoli florets, cooked
  • 4 cups white rice, cooked

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
  2. Cook Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken thighs with olive oil and 2 tablespoons of all-purpose seasoning. Cook the chicken thighs for 6-7 minutes on each side until fully cooked.
  3. Shred Chicken: Remove the cooked chicken from the skillet, allow it to cool slightly, then shred or chop into bite-sized pieces. Set aside.
  4. Sauté Garlic: In the same skillet, add minced garlic over medium heat and cook until fragrant, about 2 minutes.
  5. Deglaze Pan: Pour in chicken stock to deglaze the pan, scraping up all the browned bits, and let it reduce for about 4 minutes to concentrate the flavor.
  6. Make Sauce: Add the cream of chicken soup with herbs to the skillet. Pour heavy cream into the cream of chicken can to measure, then add it to the skillet. Stir to combine thoroughly.
  7. Add Cheeses: Stir in the Boursin cheese and half a cup of shredded cheddar cheese. Continue stirring until the cheeses have melted and the sauce is smooth. Add more cheddar if you prefer a thicker sauce, reserving some for topping.
  8. Incorporate Sour Cream: Mix in the sour cream until the sauce is creamy and well combined.
  9. Combine Rice and Broccoli: In a large mixing bowl, combine cooked rice, cooked broccoli florets, and shredded chicken.
  10. Mix Sauce and Seasonings: Pour the creamy cheese sauce over the rice mixture. Stir until all ingredients are evenly coated. Season with the remaining Bayou City all purpose seasoning, garlic pepper, onion powder, cayenne, and adjust salt and pepper to taste.
  11. Assemble Casserole: Transfer the combined mixture into a large casserole dish, evenly spreading it out.
  12. Add Topping: Sprinkle the reserved shredded cheddar cheese evenly over the top of the casserole.
  13. Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
  14. Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese on top is bubbly and lightly golden brown.
  15. Rest and Serve: Remove the casserole from the oven and let it cool for a few minutes. Serve hot.
  16. Optional Garnish: For added color and flavor, sprinkle chopped fresh parsley and a dash of paprika on top before serving.

Notes

  • Using cooked rice and broccoli saves time and ensures even cooking in the casserole.
  • Adjust the amount of cayenne pepper for your preferred level of heat.
  • Shredding the chicken allows for better distribution throughout the casserole.
  • Covering the casserole during the first part of baking prevents the dish from drying out.
  • For a thicker sauce, add extra shredded cheddar cheese while making the sauce.
  • Leftovers can be refrigerated and reheated, making this a great make-ahead meal.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: chicken casserole, broccoli casserole, rice casserole, comfort food, cheesy casserole, baked casserole, easy dinner recipes

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