Chicken Broccoli Rice Casserole
This easy chicken broccoli rice casserole is a comforting and simple meal perfect for busy weeknights, using basic ingredients that are usually on hand.
Ingredients
Main Ingredients
- 5-6 pieces chicken thighs You can also use chicken breast if preferred.
- 4 cups broccoli florets (cooked) Fresh or frozen broccoli works perfectly.
- 4 cups white rice (cooked) Use cooked rice for convenience; leftover rice works well.
Creamy Sauce Ingredients
- 2 tbsp unsalted butter
- 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 cups cheddar cheese (mild or medium)
- 1/2 cup sour cream
- 1/3 cup Boursin cheese
Seasonings
- 3 tbsp Bayou City all-purpose seasoning (divided)
- 1 tbsp Bayou City garlic pepper
- 1 tsp onion powder
- 1/2 tsp cayenne
- 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 all-purpose seasoning. Cook the chicken thighs for 6-7 minutes on each side or until fully cooked. Remove them from the skillet and allow them to cool slightly. Shred or chop into bite-sized pieces and set aside.
- In the same skillet, add minced garlic and sauté for about 2 minutes until fragrant. Next, pour in chicken stock to deglaze the pan, scraping up any brown bits. Let it reduce for about 4 minutes. Add the cream of chicken soup and heavy cream to the skillet, stirring to combine. Then, add the Boursin cheese and 1/2 cup of the shredded cheddar cheese, stirring until the mixture is smooth and creamy.
- In a large mixing bowl, combine the cooked rice, cooked broccoli, and shredded chicken. Pour the creamy cheese sauce over the mixture and stir until everything is coated. Season with the remaining Bayou City seasoning, onion powder, and cayenne. Taste and add salt and pepper as needed.
- Transfer the mixture into a large casserole dish, spreading it evenly. Sprinkle the remaining shredded cheddar cheese on top.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and slightly golden.
Notes
For the best chicken broccoli rice casserole, make sure the chicken is fully cooked before shredding to avoid leftovers turning rubbery. You can also double the recipe for a crowd. To reheat leftovers, thaw first if frozen, then warm in the oven until heated through.