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Cheddar Broccoli Chicken and Rice Casserole Recipe

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4.4 from 15 reviews

This comforting Chicken and Rice Casserole combines tender browned chicken, fluffy long grain rice, and vibrant broccoli florets all cooked together in a savory chicken stock base, then topped with creamy milk and melted sharp cheddar cheese for a hearty and satisfying meal. Perfect for a family dinner, this one-pot stovetop-to-oven dish is easy to prepare yet full of rich flavors and textures.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Chicken and Rice Base

  • 1 pound chicken breasts, cut into 1×1-inch cubes
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 1/2 cups white long grain rice, rinsed
  • 2 cups chicken stock
  • 2 cups water
  • 3 cups broccoli florets, roughly chopped
  • 1/2 cup milk
  • 2 cups sharp cheddar cheese, shredded, divided
  • Salt and pepper, to taste
  • Olive oil, for cooking

Instructions

  1. Prepare the chicken: Cut the chicken breasts into 1×1-inch cubes. Season evenly with salt and pepper to enhance flavor.
  2. Heat the pan: Preheat a pan over medium/high heat and add olive oil, ensuring the surface is hot before adding the chicken.
  3. Brown the chicken: Add the chicken cubes to the hot pan and brown them on all sides, taking about 5-7 minutes. This step adds a flavorful crust but does not fully cook the chicken.
  4. Set aside browned chicken: Remove the browned chicken pieces from the pan and place them on a plate. If cooking a large batch, brown chicken in batches to avoid overcrowding the pan, which prevents proper browning.
  5. Sauté onions and garlic: In the same pan, add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in minced garlic and cook for an additional 30 seconds to release its aroma.
  6. Combine chicken and rice: Return the browned chicken to the pan. Add the rinsed rice, chicken stock, and water. Stir everything together and bring it to a boil.
  7. Simmer the mixture: Reduce the heat to low and cover the pan with a lid. Let it cook for 10 minutes.
  8. Add broccoli: After 10 minutes, stir in the chopped broccoli. Cover again and continue to cook, stirring occasionally, until the rice is fully cooked and tender.
  9. Preheat the oven: While the rice finishes cooking, preheat your oven to 425°F (220°C).
  10. Finish the casserole on stovetop: Once the rice is cooked, stir in the milk and 1 cup of shredded sharp cheddar cheese until well combined.
  11. Bake the casserole: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly on top. Transfer the pan to the preheated oven and bake for 10-15 minutes, until the cheese is melted, golden, and bubbling.
  12. Serve: Carefully remove from oven and serve hot for a delicious, cheesy chicken and rice casserole.

Notes

  • Do not overcrowd the pan when browning the chicken; browning adds important flavor.
  • Rice should be rinsed before cooking to remove excess starch for fluffier texture.
  • Use sharp cheddar for a pronounced cheese flavor that melts well.
  • Adjust salt and pepper as per taste since chicken stock often contains salt.
  • Broccoli adds a nutritious vegetable element and color contrast but can be substituted with other vegetables like peas or green beans.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/cheddar-broccoli-chicken-and-rice-casserole-recipe-2/