Cheesy Baked Chicken & Broccoli Rice
It's pretty much broccoli rice casserole with chicken...I just have an aversion to casseroles so I like to refer to it as something else.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 C long grain white rice
- 4 C water
- 1 Tbsp olive oil (as needed)
- 4 tbsp unsalted butter
- 1 lb boneless skinless chicken breasts (sliced thin)
- 1 1/2 tbsp all purpose or poultry seasoning
- 1 small yellow onion (diced)
- 3 tbsp all-purpose flour
- 2 1/2 C whole milk
- 1/4 tsp kosher salt
- 1/2 tsp seasoned salt
- 1/2 tsp ground mustard
- 1 tsp paprika (divided)
- 1/4 tsp cayenne pepper
- 1/4 tsp ground white pepper
- 1/2 tsp granulated garlic
- 1 tsp hot sauce
- 16 Oz Velveeta (cubed)
- 1 C medium cheddar cheese (shredded)
- 1 lb broccoli florets
- 1/4 tsp cracked black pepper
Instructions
- 1
Preheat your oven to 350ºF. Get your rice going by adding 2 cups of rice and 4 cups of water to a medium saucepan. Bring it to a boil over medium-high heat. Once it’s boiling, lightly salt it, stir, cover, and reduce the heat to medium-low. Let it cook while you work on everything else, stirring occasionally to prevent sticking.
- 2
In a large skillet over medium-high heat, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Season the chicken with all-purpose seasoning and cook it in the skillet until no pink remains—this should take about 6 minutes. Once cooked, remove the chicken from the pan and set it aside.
- 3
In the same skillet, add another tablespoon of olive oil and the remaining butter. Let the butter melt, then add the diced onions. Cook the onions until they’re translucent and soft, about 4 minutes. Sprinkle in the flour and use a whisk to mix it with the onions, making sure there are no lumps. Cook this mixture, known as a roux, for about 3 minutes.
- 4
Gradually add the milk to the roux, a little at a time, whisking continuously to avoid lumps. After adding about half of the milk, toss in the seasoned salt, dry mustard, half the paprika, cayenne pepper, ground white pepper, granulated garlic, and hot sauce. Stir everything together, then add the rest of the milk. Whisk it all together until smooth.
- 5
Add the cooked chicken and Velveeta cubes to the sauce. Stir everything together until the Velveeta is fully melted. Next, stir in the shredded cheddar cheese, followed by the broccoli florets. Let everything cook over low heat for a few minutes to combine the flavors.
- 6
Prepare an 11×13” baking dish by greasing it with nonstick spray or oil. Pour your cooked rice into the dish, then top it with the chicken, broccoli, and cheese sauce mixture. Stir everything together to combine, then spread it out evenly in the dish. Sprinkle the remaining paprika and cracked black pepper over the top.
- 7
Bake the casserole on the middle rack of your oven for 30-45 minutes, or until it’s golden brown and bubbling. Once done, let it rest for at least 15 minutes before serving. Dassit!