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Cheesy Broccoli Chicken and Rice Casserole Recipe

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A comforting and hearty Cheesy Broccoli Chicken and Rice Casserole featuring tender chicken breasts, steamed broccoli, and fluffy jasmine rice all baked in a creamy, flavorful cheddar cheese sauce with a golden crust on top.

Ingredients

Chicken

  • 2 cups cubed chicken breasts, skinless and boneless
  • 1/2 tsp dried parsley
  • 1/4 tsp Italian seasoning
  • 1/2 tsp ground pepper
  • 2 tbsp unsalted butter
  • Salt to taste

Rice and Broccoli

  • 2 cups low sodium chicken broth
  • 1 cup Jasmine rice
  • 2 cups broccoli florets

Cheesy Sauce

  • 2 tbsp unsalted butter
  • 1/4 tsp garlic, minced
  • 1/2 cup yellow onion, chopped
  • 2 tbsp plain flour
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 2 cups whole milk
  • 4 ounces cream cheese
  • 2 cups sharp cheddar cheese (divided as 1 cup in sauce + 1 cup for topping)
  • Salt to taste

Instructions

  1. Preheat Oven and Prepare Dish: Preheat the oven to 350°F. Grease a 9×13 inch casserole dish and set aside.
  2. Season and Cook Chicken: In a bowl, toss the cubed chicken breasts with dried parsley, Italian seasoning, ground pepper, and salt. Heat 2 tbsp unsalted butter in a heavy bottom pot over medium heat. Add the seasoned chicken and cook for 5 to 7 minutes until cooked through and slightly browned. Remove the chicken from the pot and set aside.
  3. Cook Rice and Broccoli: In the same pot, add 2 cups low sodium chicken broth and 1 cup Jasmine rice. Bring to a boil, then reduce heat and simmer until the rice is about 75% cooked. Add 2 cups broccoli florets to the pot and continue cooking together for 5 more minutes. Turn off the heat, add the cooked chicken back into the pot with the rice and broccoli, and keep covered and undisturbed.
  4. Prepare Cheesy Sauce: In a medium-sized pot, melt 2 tbsp unsalted butter over medium heat. Add minced garlic and chopped yellow onion; sauté until onion becomes translucent. Stir in 2 tbsp plain flour, 1/2 tsp cayenne pepper, and 1/2 tsp paprika and cook for about a minute to form a roux. Gradually pour in 2 cups whole milk while whisking constantly, cooking until the sauce thickens and becomes smooth. Remove from heat and stir in 4 ounces cream cheese and 1 cup sharp cheddar cheese until melted and creamy. Season with salt to taste.
  5. Assemble Casserole: Pour the cheesy sauce over the pot containing rice, broccoli, and chicken. Mix gently to combine all ingredients well. Transfer the mixture to the prepared casserole dish and spread evenly. Top with the remaining 1 cup of sharp cheddar cheese.
  6. Bake and Broil: Bake the casserole in the preheated oven at 350°F for 20 minutes. Then increase the oven temperature to high and broil for an additional 4 to 5 minutes, until the cheese on top becomes golden and forms a bubbly crust.
  7. Cool and Serve: Remove the casserole from the oven and let it cool for 5 minutes before serving to allow it to set and enhance flavors.

Notes

  • Use low sodium chicken broth to control salt content in the dish.
  • Jasmine rice adds a fragrant aroma but you can substitute with long-grain rice if needed.
  • Be careful when broiling to avoid burning the cheese; watch closely during the last few minutes.
  • You can add extra vegetables like carrots or peas for more nutrition and color.
  • Leftovers store well refrigerated for 3-4 days and can be reheated in the oven or microwave.

Find it online: https://deliciousyum.com/cheesy-broccoli-chicken-and-rice-casserole-recipe/