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Chicken Broccoli Rice Casserole

A comforting casserole that combines juicy chicken, tender broccoli, and hearty rice into a creamy, cheesy delight that is a family favorite.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 2 tablespoons unsalted butter Adds richness to the dish.
  • 5-6 pieces chicken thighs Seasoned and cooked through.
  • 1 tablespoon olive oil For cooking the chicken.
  • 4 cloves minced garlic Enhances flavor.
  • 1/4 cup chicken stock Used for deglazing.
  • 10.5 oz cream of chicken soup with herbs Base of the creamy sauce.
  • 10.5 oz heavy cream Adds creaminess.
  • 1.5 cups cheddar cheese Shredded; mild or medium.
  • 1/2 cup sour cream For creaminess.
  • 1/3 cup Boursin cheese For rich flavor.
  • 3 tablespoons Bayou City all-purpose seasoning Divided for seasoning.
  • 1 tablespoon Bayou City garlic pepper Adds spice.
  • 1 teaspoon onion powder For added flavor.
  • 1/2 teaspoon cayenne For heat.
  • 4 cups broccoli florets Cooked before adding.
  • 4 cups cooked white rice Base of the casserole.
  • to taste salt and pepper For seasoning.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Season chicken thighs with olive oil and 2 tablespoons of all-purpose seasoning. Cook for 6-7 minutes on each side until cooked through, then shred or chop.
  3. Sauté minced garlic in the same skillet until fragrant, about 2 minutes.
  4. Deglaze the skillet with chicken stock, scraping up brown bits, and reduce for about 4 minutes.
  5. Add cream of chicken soup and heavy cream, stirring to combine.
  6. Mix in Boursin cheese and 1/2 cup of cheddar cheese, stirring until smooth.
  7. In a mixing bowl, combine cooked rice, cooked broccoli, and shredded chicken. Pour the cheese sauce over and stir until well-coated. Season with bayou city seasonings, onion powder, and cayenne, adjusting salt and pepper as desired.
  8. Transfer mixture to a large casserole dish, spreading evenly. Sprinkle remaining cheddar cheese on top.
  9. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden.
  10. Cool for a few minutes before serving, optionally garnishing with parsley and paprika.

Notes

For a leaner option, substitute chicken thighs with chicken breasts. You can add other vegetables like carrots or peas for color. This dish can be made ahead and refrigerated for 24 hours before baking.