Cheesy Chicken Broccoli Rice Casserole
Chicken broccoli rice casserole is a layer of white rice studded with broccoli florets soaks up a creamy chicken broth to tender perfection.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tbsp vegetable oil
- 6-8 (1kg / 2lbs) skinless and boneless chicken thighs
- Salt and pepper
- 1 onion (chopped)
- 3 clove garlic
- 1 tsp Italian seasoning mix (or any herb you like)
- 270 g 11/2 cups rice (I used basmati rice)
- 11/2-2 tsp salt
- 550 ml 21/4 cup chicken stock
- 250 ml 1 cup double / heavy cream (or plant based cream)
- 200 g 1 cup broccoli florets (cut into bite sized pieces )
- 100 g 1 cup cheddar ((red Leicester in UK), grated )
Instructions
- 1
Preheat the oven to 350F/180C.
- 2
Season the chicken thighs with salt and pepper. In a large pan heat the oil and brown the chicken thighs on high heat on each side until golden but not cooked all the way through, then remove to a plate.
- 3
Lower the heat and add onion and cook for 5 minutes, then add the garlic, the seasoning mix and cook while scraping the bottom of the pan and stirring the whole time for 30 second longer.
- 4
Add rice and cook while stirring for 1 minute, then add chicken stock, heavy cream and salt, stir to combine, add the chopped broccoli, turn up the heat and bring to a simmer and take off the heat. Now add a quarter of the grated cheese on top.
- 5
Then top with browned chicken thighs, sprinkle the cheese all over, cover with a lid and put in the oven for 30 minutes or until the rice is done. By the end of the cooking time the liquid should be completely absorbed, producing light and fluffy rice. (If there is still remaining liquid after 30 minutes, take the lid off and cook for 5-7 minutes longer.