META: Make this Chicken Broccoli Rice Casserole for busy weeknights! It’s a comforting dish that your family will love.
Ever stared at your fridge wondering what to make for dinner? This Chicken Broccoli Rice Casserole is your answer! It’s not only comforting and easy to make, but it’s perfect for busy weeknights, allowing you to feed a hungry family without a lot of fuss.
Why This Chicken Broccoli Rice Casserole Actually Works
– It’s creamy and satisfying, with a blend of cheeses that adds richness.
– Cooking the seasoned chicken thighs in one skillet maximizes flavor and minimizes cleanup.
– The broccoli and rice create a hearty base, ensuring a filling meal.
– It’s versatile; you can customize ingredients based on what you have on hand.
– Leftovers are just as delicious, making it ideal for meal prep.
Key Ingredients
The star ingredients that make this casserole shine are chicken thighs, cheese, and veggies.
Chicken Thighs: They retain moisture better than breast meat, making the dish juicier. Choose bone-in, skin-on for even more flavor or boneless and skinless for a lighter option.
Cheddar Cheese: This adds a wonderful richness and is best used when shredded. Mild or medium cheddar works great, but feel free to explore other types such as Monterey Jack or Pepper Jack for a kick.
Boursin Cheese: This herb-infused cheese elevates the flavor profile with minimal effort. If you can’t find Boursin, using a cream cheese with herbs is a useful substitution.
Full Ingredient List
– 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 (add heavy cream to cream of chicken can to measure)
– 1 1/2 cup cheddar cheese (mild or medium)
– 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
– 4 cups broccoli florets (cooked)
– 4 cups white rice (cooked)
– Salt and pepper (to taste)
How to Make Chicken Broccoli Rice Casserole
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Step 2: Sauté Chicken
In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken thighs with olive oil and 2 tablespoons of Bayou City all-purpose seasoning. Cook the chicken for 6-7 minutes on each side until cooked through.
Pro Tip: The chicken should be nicely browned for added depth of flavor.
Step 3: Shred the Chicken
Remove the chicken from the skillet and let it cool slightly, then shred or chop it into bite-sized pieces. Set aside.
Step 4: Make the Sauce
In the same skillet, add minced garlic and cook until fragrant, about 2 minutes. Pour in the chicken stock to deglaze the pan and stir to lift the brown bits from the bottom. Let it reduce for about 4 minutes.
Pro Tip: This step is essential for a flavorful base.
Add the cream of chicken soup along with the heavy cream from the cream of chicken can into the skillet, stirring to combine.
Step 5: Mix in the Cheeses
Stir in the Boursin cheese and 1/2 cup of shredded cheddar cheese. Continue stirring until melted and smooth.
Pro Tip: For a thicker sauce, feel free to add more cheese now.
Step 6: Combine Ingredients
In a large mixing bowl, combine the cooked rice, cooked broccoli, and shredded chicken. Pour the creamy cheese sauce over the rice mixture and stir until everything is evenly coated. Season with remaining Bayou City seasonings, onion powder, and cayenne. Taste and adjust salt and pepper as needed.
Step 7: Bake
Transfer the mixture to a large casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese over the top. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.
Pro Tip: The aroma as it bakes is incredible!
Step 8: Serve and Enjoy!
Let the casserole cool for a few minutes before serving hot. Optional: garnish with chopped fresh parsley and paprika if desired.
Tips for the Best Chicken Broccoli Rice Casserole
– Ensure your chicken is cooked thoroughly; internal temperature should reach 165°F (74°C).
– Use leftover roasted chicken for a quicker prep time on busy weeknights.
– Don’t skip deglazing the pan; it adds essential flavor to your dish.
– If you’d like more servings, simply double the recipe and use a larger dish.
– To make it vegetarian-friendly, substitute chicken with beans and use vegetable stock.
Storage & Reheating
This casserole can be stored in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply place it in the oven at 350°F (175°C) until warmed through. Consider making it a day ahead for a stress-free weeknight dinner.
Easy Chicken Broccoli Rice Casserole Variations
– **Add Extra Veggies**: Mix in bell peppers, mushrooms, or spinach for additional nutrients and variety.
– **Spicy Kick**: Incorporate diced jalapeños or red pepper flakes to create a spicy version. This is an excellent way to make an easy chicken broccoli rice casserole even more exciting.
– **Healthy Twist**: Swap out the cream of chicken soup for a light homemade sauce or use more vegetable-derived products for a lighter meal.
Explore our Chicken Enchilada Rice Casserole for another meal prep-friendly dish.
Common Questions
**Can I use brown rice instead of white rice?**
Yes, you can use brown rice, but be sure to adjust the cooking time since brown rice takes longer to cook.
How do I make this casserole gluten-free?
Check that your cream of chicken and seasoning blends are gluten-free. Substitute with rice or gluten-free options for a tasty alternative.
What is the best way to store leftovers?
Allow the casserole to cool completely before transferring to an airtight container. It will stay fresh in the fridge for up to three days.
How long does it take to bake?
The casserole bakes for a total of 30-35 minutes — 20 minutes covered and 10-15 minutes uncovered until bubbly and golden on top.
Ready to Make Chicken Broccoli Rice Casserole?
This Chicken Broccoli Rice Casserole brings comfort and flavor together for a fulfilling weeknight dinner. If you try it, leave a rating below — and save this to Pinterest so you can find it again easily.
Conclusion
For an easy family meal, consider trying this Chicken Broccoli Rice Casserole recipe. If you prefer a healthier version, check out this Healthy Chicken Broccoli Rice Casserole. For a quick, fuss-free option, see this Easy Dump-and-Bake Dinner. If you follow a gluten-free diet, you can modify the recipe by using this Gluten-free Chicken Broccoli Rice Casserole. Finally, you might love this Lighter Chicken Broccoli and Rice Casserole as a fresh alternative.
Chicken Broccoli Rice Casserole
Ingredients
Chicken and Preparation
- 5-6 pieces chicken thighs Bone-in, skin-on for more flavor or boneless for lighter option.
- 2 tbsp unsalted butter
- 1 tbsp olive oil For cooking chicken.
- 4 cloves garlic Minced.
- 1/4 cup chicken stock
- 1 can cream of chicken with herbs (10.5 oz)
- 1 1/2 cup cheddar cheese Mild or medium, shredded.
- 4 cups broccoli florets Cooked.
- 4 cups white rice Cooked.
Cheeses and Seasonings
- 1/2 cup sour cream
- 1/3 cup Boursin cheese Herb-infused cheese.
- 3 tbsp Bayou City all-purpose seasoning Divided.
- 1 tbsp Bayou City garlic pepper
- 1 tsp onion powder
- 1/2 tsp cayenne Adjust to taste.
To Taste
- Salt and pepper To taste.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken thighs with olive oil and 2 tablespoons of Bayou City all-purpose seasoning. Cook the chicken for 6-7 minutes on each side until cooked through.
- Remove the chicken from the skillet and let it cool slightly, then shred or chop it into bite-sized pieces. Set aside.
Making the Sauce
- In the same skillet, add minced garlic and cook until fragrant, about 2 minutes.
- Pour in the chicken stock to deglaze the pan and stir to lift the brown bits from the bottom. Let it reduce for about 4 minutes.
- Add the cream of chicken soup along with the heavy cream from the cream of chicken can into the skillet, stirring to combine.
- Stir in the Boursin cheese and 1/2 cup of shredded cheddar cheese. Continue stirring until melted and smooth.
Combining and Baking
- In a large mixing bowl, combine the cooked rice, cooked broccoli, and shredded chicken.
- Pour the creamy cheese sauce over the rice mixture and stir until everything is evenly coated. Season with remaining Bayou City seasonings, onion powder, and cayenne. Taste and adjust salt and pepper as needed.
- Transfer the mixture to a large casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese over the top. Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.
Serving
- Let the casserole cool for a few minutes before serving hot. Optional: garnish with chopped fresh parsley and paprika if desired.
Notes
Chicken Broccoli Rice Casserole
Ingredients
Chicken and Preparation
- 5-6 pieces chicken thighs Bone-in, skin-on for more flavor or boneless for lighter option.
- 2 tbsp unsalted butter
- 1 tbsp olive oil For cooking chicken.
- 4 cloves garlic (minced)
- 1/4 cup chicken stock
- 1 can cream of chicken with herbs (10.5 oz)
- 1 1/2 cup cheddar cheese (mild or medium) Shredded.
- 4 cups broccoli florets Cooked.
- 4 cups white rice Cooked.
Cheeses and Seasonings
- 1/2 cup sour cream
- 1/3 cup Boursin cheese Herb-infused cheese.
- 3 tbsp Bayou City all-purpose seasoning Divided.
- 1 tbsp Bayou City garlic pepper
- 1 tsp onion powder
- 1/2 tsp cayenne Adjust to taste.
- to taste Salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken thighs with olive oil and 2 tablespoons of Bayou City all-purpose seasoning. Cook the chicken for 6-7 minutes on each side until cooked through.
- Remove the chicken from the skillet and let it cool slightly, then shred or chop it into bite-sized pieces. Set aside.
Making the Sauce
- In the same skillet, add minced garlic and cook until fragrant, about 2 minutes.
- Pour in the chicken stock to deglaze the pan and stir to lift the brown bits from the bottom. Let it reduce for about 4 minutes.
- Add the cream of chicken soup along with the heavy cream from the cream of chicken can into the skillet, stirring to combine.
- Stir in the Boursin cheese and 1/2 cup of shredded cheddar cheese. Continue stirring until melted and smooth.
Combining and Baking
- In a large mixing bowl, combine the cooked rice, cooked broccoli, and shredded chicken.
- Pour the creamy cheese sauce over the rice mixture and stir until everything is evenly coated. Season with remaining Bayou City seasonings, onion powder, and cayenne. Taste and adjust salt and pepper as needed.
- Transfer the mixture to a large casserole dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese over the top. Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and lightly golden.
Serving
- Let the casserole cool for a few minutes before serving hot. Optional: garnish with chopped fresh parsley and paprika if desired.
