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chicken broccoli rice casserole

Chicken Broccoli Rice Casserole

This Chicken Broccoli Rice Casserole is a comforting, cheesy dish featuring tender chicken thighs, fresh broccoli, and creamy rice all baked together in a rich sauce made with cheddar and Boursin cheeses. It’s an easy, one-pan meal perfect for busy weeknights or a family dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 480
Ingredients Equipment Method Video Notes

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

Equipment

  • Large skillet
  • Mixing Bowls
  • Casserole dish (9x13 inch)
  • Aluminum foil
  • Spatula
  • whisk

Method
 

  1. Pre heat oven to 375 F (190 C)
  2. In a large skillet, melt 2 tablespoons of butter over medium heat.
  3. Season the chicken thighs with olive oil and 2 tbs all purpose seasoning
  4. Cook the chicken thighs for 6-7 minutes on each side, or until cooked through.
  5. Remove the chicken from the skillet, allow it to cool slightly, and then shred or chop it into bite-sized pieces. Set aside.
  6. In the same skillet, add minced garlic over medium heat and cook until fragrant. About 2 minutes.
  7. 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)
  8. 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.
  9. 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)
  10. Stir in the sour cream until well combined.
  11. In a large mixing bowl, combine the cooked rice, cooked broccoli, and shredded chicken.
  12. 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.
  13. Transfer the mixture to a large casserole dish, spreading it out evenly.
  14. Sprinkle the remaining shredded cheddar cheese over the top.
  15. Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
  16. Remove the foil and bake for an additional 10-15 minutes, or until the cheese on top is bubbly and slightly golden.
  17. Remove the casserole from the oven and let it cool for a few minutes. Serve hot and enjoy!
  18. Optional: Garnish with chopped fresh parsley and paprika

Video

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.