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Chicken Broccoli Rice Casserole
This Chicken Broccoli Rice Casserole has it all – it’s creamy, cheesy, hearty, comforting casserole perfection the whole family will love! It’s made with juicy, tender chicken, tender crisp broccoli and textural rice enveloped in a luscious, creamy, cheese sauce all topped with golden crispy panko. This chicken broccoli and rice casserole is perfect for all those busy nights because you can prep it entirely ahead of time and just pop it in the oven at dinner OR freeze for later! You can make the recipe as written or customize it with all sort of add-ins such as mushrooms, bell peppers, zucchini, etc.
👥 8 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- cutting board
- skillet
- bowl
- whisk
- baking dish
📝 Preparation Steps
1
Preheat oven to 350 degrees F. Lightly spray a 9x13 pan with nonstick cooking spray.
2
While the chicken is still on the cutting board, dab it with paper towels and season with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika; set aside.
teaspoon paprika1/4
3
Melt 1 tablespoon butter in 2 tablespoons olive oil in a large skillet. Add onions, carrots and bell peppers and sauté for ⏱️ 5 minutes. Add chicken and cook just until the outsides are opaque.
unsalted butter (divided)3 tablespoonsmelted butter2 tablespoonsolive oil (divided)4 tablespoonolive oil1 tablespoonchopped carrots1 cup
4
Layer broccoli on top of chicken/vegetables. Add 1/2 cup chicken broth, cover pan, and lower heat to medium. Steam broccoli until tender but not limp, about ⏱️ 3 minutes (cook longer if you like softer broccoli). Transfer vegetables (and any excess liquid) to a large bowl.
5
To the same skillet (don’t wipe out), melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Whisk in flour then cook, while stirring, for ⏱️ 1 minute. Turn heat to low then gradually whisk in remaining 2 cups chicken broth and 1 cup of milk. Whisk cornstarch with remaining 1 cup milk and add to skillet followed by Dijon, Worcestershire sauce, chicken bouillon and all spices/seasonings. Season with an additional 1/2 teaspoon salt and 1/4 teaspoon pepper.
unsalted butter (divided)3 tablespoonsmelted butter2 tablespoonsolive oil (divided)4 tablespoonolive oil1 tablespoonmilk2 cupscornstarch1 tablespoonchicken bouillon2 teaspoons
6
Bring the sauce to a boil, whisking constantly then reduce heat to a simmer, whisking often until thickened. Remove from heat and whisk in 1/2 cup cheddar until melted followed by Parmesan cheese until melted. Whisk in sour cream until blended.
7
Add veggies/chicken to the sauce if your pan is large enough, otherwise pour sauce over the veggies/chicken in the bowl and stir to combine. Fold in rice. Transfer to the prepared baking dish and spread into an even layer. Top with remaining 1 cup cheddar cheese.
8
Panko topping: Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over cheese.
unsalted butter (divided)3 tablespoonsmelted butter2 tablespoonsolive oil (divided)4 tablespoonolive oil1 tablespoon
9
Cover casserole with foil and bake at 350 degrees for ⏱️ 30 minutes or until hot and bubbly and cheese is melted.
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