Chicken Broccoli Rice Casserole
If you’re looking for a hearty, comforting meal that comes together quickly and is packed with cheesy goodness, my Chicken Broccoli Rice Casserole is the perfect recipe. This dish has everything you need for a complete meal—tender chicken, perfectly cooked broccoli, fluffy rice, and a creamy, flavorful sauce that will have everyone coming back for seconds. It’s cheesy, delicious, and ideal for busy weeknights when you want something filling but don’t have hours to spend in the kitchen..
If you love a quick and easy dinner recipe check out my Bourbon Chicken and Louisiana Chicken Pasta !
Moreover, my aunt always makes the best broccoli rice casserole for thanksgiving so I decided to add chicken and make it something you can eat as a full meal anytime of the year. My chicken broccoli rice casserole is a true family favorite because it hits all the right notes. It’s creamy, cheesy, and full of flavor, yet simple enough to make in under an hour. Plus, it’s a great way to get some veggies into your meal while still satisfying your craving for comfort food.
Why You’ll Love This Broccoli Rice Casserole Recipe:
Furthermore, This Broccoli Rice Casserole recipe all the right stuff to add a little something to you dinner. It’s quick and easy, filled with cheesy goodness, and easily customizable.
- Quick & Easy: This casserole is perfect for when you need a filling, home-cooked meal without the hassle.
- Cheesy & Creamy: The combination of cheddar and Boursin cheeses makes the sauce incredibly rich and flavorful.
- Crowd-Pleaser: Even the pickiest eaters will love the cheesy, savory flavors of this dish.
- Customizable: You can easily swap out ingredients or add extra veggies to suit your preferences.
Ingredients You’ll Need:
- Chicken Thighs: These provide juicy, flavorful protein that pairs perfectly with the creamy sauce.
- Broccoli: Adds a pop of color, nutrients, and a slight crunch that balances the rich, creamy casserole.
- Cooked White Rice: A neutral base that soaks up the cheesy, savory flavors of the dish.
- Butter: Adds richness and depth to the sauce and helps sauté the chicken to perfection.
- Cream of Chicken Soup: The foundation for the creamy sauce, giving it a savory depth.
- Heavy Cream: Adds extra creaminess and richness to the sauce.
- Cheddar Cheese: Sharp and tangy, cheddar melts beautifully and gives the casserole its signature cheesy flavor.
- Boursin Cheese: Infuses the dish with a subtle garlic and herb flavor that elevates the overall taste.
- Sour Cream: Adds tang and creaminess to balance out the richness of the cheese and cream.
- Bayou City Seasonings: adds a depth of flavor to the dish that will make it even more tasty.
How to Make Cheesy Chicken Broccoli Rice Casserole
- Cook the Chicken: Season the chicken thighs and cook them in butter until they’re golden brown and cooked through. Shred or chop them into bite-sized pieces.
- Make the Sauce: In the same pan, add garlic and deglaze with chicken stock. Mix in cream of chicken soup, heavy cream, cheddar, and Boursin cheese until smooth and creamy. Stir in sour cream for added tang.
- Combine the Ingredients: Mix cooked rice, blanched broccoli, and chicken with the creamy cheese sauce until evenly coated.
- Bake: Pour the mixture into a casserole dish, top with extra cheddar cheese, and bake until the cheese is golden and bubbly.
How to blanche (Cook) Broccoli
Blanching broccoli for this broccoli rice casserole is a quick and easy way to partially cook it before adding it to the casserole, ensuring it stays tender yet slightly crisp.
- Bring a pot of salted water to a boil.
- Add the broccoli florets and cook for 2-3 minutes, or until bright green and slightly tender.
- Immediately transfer the broccoli to a bowl of ice water to stop the cooking process.
- Drain the broccoli and pat dry before using it in the casserole.
Tips for the best Chicken Broccoli Rice Casserole
Additionally, by following these tips you’ll be able to make Cheesy Chicken broccoli rice casserole
- Use Fresh Broccoli: Fresh broccoli gives the best texture in this casserole, but if you’re in a pinch, frozen broccoli works too. Just be sure to thaw and drain it well.
- Shred Your Own Cheese: For a creamier sauce, shred your cheddar from a block rather than using pre-shredded cheese, which contains additives that prevent smooth melting.
- Make Ahead: Assemble the casserole ahead of time, refrigerate it, and bake it when you’re ready. Just add a few extra minutes to the bake time if it’s coming straight from the fridge.
- Extra Veggies: You can easily add extra veggies like mushrooms, bell peppers, or spinach to boost the nutritional value.
FAQ
Q: Can I use chicken breasts instead of thighs?
A: Absolutely! Chicken breasts will work, but they may be slightly less juicy than thighs. Just be careful not to overcook them to keep them tender.
Q: Can I make this casserole gluten-free?
A: Yes! Simply use a gluten-free cream of chicken soup and ensure all other ingredients are gluten-free.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
Q: Can I freeze this casserole?
A: Yes, you can freeze this casserole for up to 3 months. Assemble it, cover tightly, and freeze. Thaw in the fridge overnight before baking.
More Dinner recipes:
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Chicken Broccoli Rice Casserole
Equipment
- Large skillet
- Mixing Bowls
- Casserole dish (9×13 inch)
- Aluminum foil
- Spatula
- whisk
Ingredients
- 2 tbsp unsalted butter
- 5-6 chicken thighs
- 1 tbs 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 tbs bayou city all purpose 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
Instructions
- Pre heat 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 tbs all purpose seasoning
- Cook the chicken thighs for 6-7 minutes on each side, or until cooked through.
- Remove the chicken from the skillet, allow it to cool slightly, and then shred or chop it into bite-sized pieces. Set aside.
- In the same skillet, add minced garlic over medium heat and cook until fragrant. About 2 minutes.
- pour in chicken stock to deglaze the pan and let reduced (cook) for about 4 minutes. Making sure to mix and get all the brown bits off the bottom of the pan. (we call that FlAVOR)
- Add the cream of chicken soup with herbs to the skillet. Pour heavy cream into the cream of chicken can and then add to the skillet as well, stirring to combine.
- Add the Boursin cheese and 1/2 cup of the shredded cheddar cheese. Stir until the cheeses are melted and the sauce is smooth. (add more cheese if you like a thicker consistency but save some for topping the casserole later)
- Stir in the sour cream until well combined.
- 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 bayou city seasonings, onion powder, and cayenne. Taste and add salt and pepper, if needed.
- Transfer the mixture to a large casserole dish, spreading it out evenly.
- Sprinkle the remaining shredded cheddar cheese over the top.
- Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and slightly golden.
- Remove the casserole from the oven and let it cool for a few minutes. Serve hot and enjoy!
- Optional: Garnish with chopped fresh parsley and paprika
Notes
- Broccoli Substitutes: If you’re not a fan of broccoli, you can substitute it with other vegetables like cauliflower, green beans, or peas.
- Rice Options: This recipe works with white rice, brown rice, or even wild rice. Just be sure the rice is fully cooked before combining it with the other ingredients.
- Cheese Variations: Feel free to experiment with different types of cheese, such as mozzarella or gruyere, for a unique twist on the classic flavor.
- Make-Ahead Tip: Assemble the casserole the night before and store it in the fridge. Bake it fresh the next day, adding an extra 10 minutes to the cooking time if needed.
I saw this first thing this morning on TikTok and it was in the oven by 5pm! The only change I made was using sharp cheddar instead of mild because I already had it and I added some French fried onions on top. It was creamy and savory, everybody loved it and it’s definitely going to be a repeat meal!
Adding the Borsin cheese was chef’s kiss Have been making some variation of chicken broccoli rice casserole for 50 years. This one is the best ever.🥰
I made it with no chicken because I wanted it to be a side dish but it still came out bomb! My family loves!!!
Saw this on TikTok and HAD to try this variation of one of my faves. It does NOT disappoint! It’ll definitely be on normal rotation and brought to many gatherings!
Y’all!!! this recipe was sooo good!. I didn’t find any boursin cheese at my local store, and I don’t like sour cream so I omitted both of those ingredients and it still came out amazing!. I can’t wait to make this again for a family function.
I love a warm hotdish on a cold MN day, and this dish brings FLAVOR and TEXTURE that most hotdishes lack. I had some pulled ckn breasts and it was great. Can’t wait to try it with thighs!!