Chicken Broccoli Rice Casserole
This Chicken Broccoli Rice Casserole includes chicken broth, rice, chicken and broccoli with a melted cheesy topping. You can choose between cooking up some fresh chicken or save time by using a Rotisserie chicken! This Chicken Broccoli Rice Casserole is made all in one pan and in less than 30 minutes. This rice casserole is cheesy, packed with broccoli and lean chicken, and is cozy and comforting in the winter months! Plus, it is SUPER easy to make!This easy weeknight dinner is the ultimate comfort food recipe that takes me RIGHT back to my childhood. My family and I have been eating this Chicken Broccoli Rice Casserole for years. I used to eat it all the time as a kid and now I still make it as an adult for my family.
Ingredients
- 1 lb chicken breasts
- 1 1/2 cup broccoli florets, chopped
- 1 cup basmati rice
- 2 cups chicken bone broth or chicken stock
- 2-4 slices Cheddar cheese
- 1 tsp Garlic
- 1 tbsp Parsley
- salt and pepper to taste
Instructions
- Season the chicken breasts with garlic, salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned. Continue to cook on medium heat, covered until chicken is fully cooked through and reaches an internal temperature of 165, and the broccoli and rice are warmed.
- Remove chicken and set aside.
- Reduce heat to medium. Pour in bone broth and scrape up browned bits from the pan.
- Add rice to the skillet, following rice package directions. Bring to a simmer, then reduce heat, cover, and cook until rice is done.
- If broccoli is fresh, chop into small florets and add to rice when there is about 7 minutes remaining. If broccoli is frozen, wait to add it until there is only 2 minutes left.
- Once the rice is done, add back the chicken.
- Top each chicken piece with a slice of cheddar cheese.
- Place the lid back on and turn down to low until the cheese is melted and bubbly. Option to add to oven and broil for 2-3 minutes to melt the cheese.
- Remove from stove top. Season with salt, pepper and parsley. Serve and enjoy!
Notes
Can I make this in a casserole dish?
Absolutely! To convert this recipe into a comforting oven casserole, start by preheating your oven to 375°F (190°C). Season your chicken breasts and place them in a large casserole dish. In a separate bowl, mix the uncooked rice, broccoli florets, bone broth, garlic, salt, and pepper. Pour this mixture evenly over the chicken. Cover the dish tightly with foil and bake for 45-60 minutes, or until the chicken is cooked through and the rice is tender. Remove the foil, shred the chicken with forks, and stir everything to combine. Top the chicken and rice mixture with cheddar cheese slices, and return the dish to the oven uncovered for 5-10 minutes, or until the cheese is melted and bubbly. Sprinkle with parsley before serving.
Can I make this in a crockpot?
Yes! First, ditch the skillet searing. Instead, place the seasoned chicken breasts directly into the crockpot. Pour in the bone broth, uncooked rice, and broccoli florets (fresh or frozen, it'll cook through). Cook on low for 4-6 hours, or high for 2-3 hours, until the chicken is tender and the rice is cooked. Shred the chicken with two forks directly in the crockpot. Then, top with cheddar cheese slices, cover, and let it melt for a few minutes on low. A sprinkle of parsley before serving adds a fresh touch. Remember, crockpots retain moisture, so you might need slightly less broth than the stovetop version.
Nutrition
Calories: 362kcalCarbohydrates: 40gProtein: 35gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 81mgSodium: 246mgPotassium: 596mgFiber: 2gSugar: 1gVitamin A: 416IUVitamin C: 33mgCalcium: 97mgIron: 1mg
Tried this recipe?Let me know how it was!