Description
This Chicken Broccoli Rice Casserole is a creamy, cheesy, and comforting dish perfect for a family dinner. Tender chicken thighs are cooked and shredded, then combined with broccoli, cooked rice, and a rich cheese sauce made from cream of chicken soup, heavy cream, Boursin cheese, and cheddar. The casserole is baked until bubbly and golden on top, delivering layers of flavor and a satisfying texture.
Ingredients
Scale
Chicken and Seasoning
- 5–6 chicken thighs
- 1 tbsp olive oil
- 3 tbsp Bayou City all purpose seasoning (divided)
- 1 tbsp Bayou City garlic pepper
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Cheese Sauce
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chicken stock
- 1 (10.5 oz) can cream of chicken with herbs
- 1 (10.5 oz) heavy cream (measured using the cream of chicken can)
- 1 1/2 cups cheddar cheese, shredded (mild or medium), divided
- 1/2 cup sour cream
- 1/3 cup Boursin cheese
Vegetables and Rice
- 4 cups broccoli florets, cooked
- 4 cups cooked white rice
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Season the chicken thighs with olive oil and 2 tablespoons of the all-purpose seasoning. Cook the chicken for 6-7 minutes on each side, or until thoroughly cooked through.
- Shred Chicken: Remove the cooked chicken from the skillet and let it cool slightly. Then shred or chop into bite-sized pieces and set aside.
- Sauté Garlic: In the same skillet, add minced garlic and cook over medium heat for about 2 minutes until fragrant.
- Deglaze Pan: Pour in the chicken stock to deglaze the pan, scraping up all the browned bits from the bottom. Let the stock reduce for about 4 minutes, intensifying the flavor.
- Make Cheese Sauce: Stir in the cream of chicken soup with herbs and add the heavy cream. Mix well to combine.
- Add Cheese: Add the Boursin cheese and half a cup of shredded cheddar cheese to the skillet. Stir continuously until the cheeses melt and the sauce becomes smooth and creamy.
- Add Sour Cream: Stir in the sour cream until the sauce is well combined and creamy.
- Combine Ingredients: In a large mixing bowl, combine the cooked white rice, cooked broccoli florets, and shredded chicken.
- Mix with Sauce: Pour the creamy cheese sauce over the rice mixture and stir thoroughly to evenly coat all ingredients. Season with remaining Bayou City all purpose seasoning, garlic pepper, onion powder, cayenne, and taste to adjust salt and pepper if needed.
- Assemble Casserole: Transfer the mixture into a large casserole dish and spread it out evenly.
- Top with Cheese: Sprinkle the remaining cheddar cheese evenly over the top of the casserole.
- Bake Covered: Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Bake Uncovered: Remove the foil and bake for an additional 10-15 minutes, or until the cheese topping is bubbly and slightly golden brown.
- Serve: Take the casserole out of the oven, let it cool for a few minutes, then serve hot. Optionally garnish with chopped fresh parsley and a sprinkle of paprika for color and flavor.
Notes
- You can use mild or medium cheddar cheese based on your preference for sharpness.
- Cook the broccoli until just tender to retain its texture in the casserole.
- Adjust seasoning to taste before baking to ensure balanced flavors.
- For thicker sauce, add extra cheddar cheese before baking.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- Garnishing with fresh parsley and paprika adds an attractive touch and enhances the flavor.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: chicken casserole, broccoli rice casserole, creamy chicken bake, cheesy chicken casserole, easy comfort food
