Description
A creamy, cheesy chicken and rice casserole with broccoli and melted cheddar.
Ingredients
Scale
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- 1½ cups (270g) long grain white rice, uncooked
- 3 cups (710ml) water
- 1 boneless, skinless chicken breast (about 2/3 lb./300g), cut into ½-inch cubes
- 1 tsp (5ml) olive oil
- 1 yellow onion, small diced
- 3 carrots, peeled and small diced
- ½ lb. (225g) frozen broccoli florets, thawed and cut into bite-sized pieces
- 8 oz. (225g) medium cheddar cheese, shredded and divided
- 1½ tsp (9g) salt, divided
- 1 tsp (2g) freshly cracked black pepper, divided
- 3 Tbsp (42g) butter
- 3 Tbsp (24g) all-purpose flour
- 1 cup (240ml) chicken broth
- 1 cup (240ml) whole milk
- ½ tsp (1g) smoked paprika
- ½ tsp (1g) garlic powder
- ½ tsp (1g) onion powder
- Nonstick cooking spray, for greasing casserole dish
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (175°C) and spray an 8×10 casserole dish with nonstick cooking spray. Set aside to keep ready for baking.
- Step 2: Cook the Rice: Prepare the long grain white rice according to package directions using 3 cups (710 ml) of water. Cook until the rice is fluffy and tender, yielding about 4 cups cooked rice.
- Step 3: Sear the Chicken: While the rice cooks, season the cubed chicken breast with 1 tsp salt and ½ tsp black pepper. Heat 1 tsp olive oil in a large skillet over medium-high heat. Sear the chicken cubes for approximately 2 minutes on each side until lightly browned. Transfer cooked chicken into a mixing bowl.
- Step 4: Sauté Vegetables: In the same skillet, add the diced yellow onion and carrots. Sauté until softened, about 5 minutes. Season with ½ tsp salt and ¼ tsp black pepper. Transfer the vegetables to the bowl with the chicken.
- Step 5: Whisk the Roux: Melt 3 Tbsp butter in the skillet over medium heat. Whisk in 3 Tbsp all-purpose flour and cook until the roux is foamy and slightly golden, about 1-2 minutes.
- Step 6: Add Liquids and Seasoning: Slowly whisk in 1 cup chicken broth, continuing to stir until sauce thickens. Add 1 cup whole milk and whisk in ½ tsp smoked paprika, ½ tsp garlic powder, and ½ tsp onion powder. Allow the sauce to thicken to a velvety consistency, about 3-5 minutes. If sauce is too thin, simmer on low 5 minutes longer.
- Step 7: Combine Ingredients: Add the cooked rice, sautéed chicken and vegetables, thawed broccoli florets, and 6 oz. shredded cheddar cheese (half of the cheese) into the bowl with the sauce. Mix thoroughly to combine each ingredient evenly.
- Step 8: Transfer to Casserole Dish: Pour the mixture into the prepared casserole dish, spreading it evenly to ensure uniform cooking.
- Step 9: Bake and Finish: Bake the casserole uncovered at 350°F (175°C) for 50-55 minutes, until the top is golden brown and bubbling. About 10 minutes before baking finishes, sprinkle the remaining 2 oz. shredded cheddar cheese evenly on top. If the top is not browning to your liking, broil on high for 3-5 minutes at the end.
Notes
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- Room Temperature: Store in an airtight container at room temperature for up to 2 days, avoiding direct sunlight and moisture.
- Refrigeration: Keep in an airtight container in the refrigerator at or below 40°F (4°C) for up to 5 days. Cover tightly to prevent drying.
- Freezing: Wrap tightly in plastic wrap, then place in a freezer-safe container at 0°F (-18°C) for up to 3 months. Thaw overnight in refrigerator before reheating.
- If casserole appears too dry during baking, add ½ cup chicken broth about 20 minutes in to maintain moisture.
- If cheese is not melting evenly, gently stir the casserole about 10 minutes before baking completes.
- Monitor rice cooking time closely to avoid overcooking and mushiness by checking 5 minutes prior to package instructions end.
- To thicken sauce, simmer an additional 5 minutes after milk is added.
- Ensure seared chicken is cooked through for best texture and flavor.
- Reheat leftovers in a 350°F (175°C) oven for 20-25 minutes until warmed through. Cover with foil to prevent excessive browning if needed.
- Serve alongside steamed green beans or a fresh garden salad for a balanced meal.
- Add roasted carrots or sautéed spinach for extra color and nutrients.
- Top with fresh parsley or a dollop of sour cream. Consider hot sauce or tangy salsa as accompaniments for added depth.
- Swap out vegetables with what you have on hand, such as peas, corn, or green beans.
- Try different cheese varieties like mozzarella or Monterey Jack for varied flavor and melt quality.
- Adjust smoked paprika amount for more or less smokiness according to preference.
- Use boneless, skinless chicken breasts for tender, uniform cooking.
- Choose good-quality long grain white rice such as basmati for fluffy results. Avoid quick-cooking rice as it does not absorb flavors well.
- Select low-sodium chicken broth to control saltiness. Homemade or quality store-bought brands are recommended.
- Grate your own cheese for better melting and flavor compared to pre-shredded options.
- Thawed frozen broccoli florets add nutrition and color conveniently without extra prep.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg