Description
This Chicken Broccoli Rice Casserole is the ultimate comfort food dinner, combining tender chicken, fresh broccoli, fluffy rice, and a rich, cheesy sauce made with cheddar and Boursin cheese. Baked until golden and bubbly, it’s an easy family-friendly meal perfect for busy weeknights, meal prep, or potlucks.
Ingredients
Scale
- 2 tbsp unsalted butter
- 5–6 chicken thighs
- 1 tbsp 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) can heavy cream
- 1 1/2 cups cheddar cheese, divided
- 1/2 cup sour cream
- 1/3 cup Boursin cheese
- 3 tbsp all-purpose seasoning, divided
- 1 tbsp garlic pepper seasoning
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- 4 cups broccoli florets, cooked
- 4 cups cooked white rice
- Salt and black pepper, to taste
- Fresh parsley and paprika, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat.
- Toss chicken thighs with olive oil and 2 tablespoons all-purpose seasoning.
- Cook chicken for 6–7 minutes per side until fully cooked. Remove and shred into bite-sized pieces.
- In the same skillet, sauté garlic for 2 minutes until fragrant.
- Add chicken stock and scrape up browned bits from the pan. Simmer for 4 minutes.
- Stir in cream of chicken soup and heavy cream.
- Add Boursin cheese and 1/2 cup cheddar cheese. Stir until melted and smooth.
- Mix in sour cream.
- In a large bowl, combine cooked rice, broccoli, and shredded chicken.
- Pour cheese sauce over the mixture and stir well.
- Season with remaining seasonings, onion powder, cayenne, salt, and pepper.
- Transfer mixture to a greased 9×13-inch casserole dish.
- Top with remaining cheddar cheese.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake an additional 10–15 minutes until golden and bubbly.
- Let rest for 5 minutes before serving. Garnish with parsley and paprika if desired.
Notes
Substitute cauliflower, peas, or green beans for broccoli if desired.
White rice, brown rice, or wild rice all work well in this recipe.
Freshly shredded cheese melts more smoothly than pre-shredded cheese.
Assemble up to 24 hours ahead and refrigerate until ready to bake.
Add an extra 10 minutes of baking time if cooking directly from the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5 g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg