Chicken Broccoli Rice Casserole
Updated Oct. 10, 2023
- Total Time
- 1¼ hours
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound boneless, skinless chicken cutlets (thinly sliced breasts)
- Kosher salt and black pepper
- 3tablespoons extra-virgin olive oil
- 1medium yellow onion, peeled and finely chopped (about 1 cup)
- 2cloves garlic, thinly sliced
- 1cup long-grain white rice
- 2cups chicken broth
- 1cup half-and-half
- 1medium head broccoli, trimmed and cut into small florets (about 3 cups)
- 1(8-ounce) package shredded Mexican cheese or Cheddar blend
- ½cup panko bread crumbs
- 2tablespoons finely grated Parmesan
Nutritional analysis per serving (4 servings)
815 calories; 42 grams fat; 18 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 9 grams sugars; 44 grams protein; 1329 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Season the chicken on both sides with 1 teaspoon salt and ½ teaspoon pepper.
- Step 2
Heat 1 tablespoon of the olive oil in a deep, oven-proof skillet or Dutch oven over medium. Add the onion and garlic and cook, stirring occasionally, until just beginning to soften, about 5 minutes.
- Step 3
Add the rice and stir to coat. Add the chicken broth, half-and-half and ½ teaspoon salt (plus more to taste); stir well. Cover and transfer to the oven for 20 minutes.
- Step 4
Remove from the oven and stir. Add the chicken, broccoli and cheese; stir to coat until the cheese has melted. Smooth into an even layer.
- Step 5
Combine the bread crumbs and the remaining 2 tablespoons olive oil and sprinkle over top, along with the Parmesan. Return to the oven to bake until rice is tender and the top is golden brown and bubbly, 20 minutes more.
- Step 6
Broil on low for 2 to 5 minutes for extra browning. Cool for 5 minutes before serving.
Private Notes
Comments
When does the chicken cook? It reads like it goes in uncooked with the broccoli, rice, and cheese and then it’s in the oven with all that only for 20 minutes. Is that right?
If you’re in the casserole mood, make this! Per Lucia’s suggestion, I added 1/2 t ground mustard, and used gruyère and cheddar because I had it—delicious! I also chopped the chicken before adding. I wound up cooking for 10 minutes extra (after following the suggested cooking time, including broiling) because I didn’t think the chicken was quite done. So consider either sauteeing the chicken early, maybe along with the onion/garlic, or monitor and be prepared to cook a bit longer if needed.
I am also confused about when the chicken cooks? And are the cutlets supposed to be whole, not cut into smaller bites? 20 min does not seem long enough for chicken to cook if I am reading this correctly.
Great recipe. Would recommend turning the oven up for the second part, maybe 375F. The chicken was a tiny bit undercooked in the center section after 20 and broil. I added ground mustard and Italian seasoning to the raw chicken. Also used a sharp cheese. Flavor was delicious. Rice was mushy, like other folks mentioned but it was still delicious, like a creamy risotto.
This was delicious, but rather dry. It is an easy recipe to make, and the cooking times are spot on accurate. I cut the chicken int o 1" cubes before adding (somehow, serving full sized breast cutlets seemed unwieldy to me) but otherwise followed the recipe precisely.
I doubled the recipe which could have impacted cooking, but…Agree with others that the chicken (cubed) was undercooked, rice was crunchy, and liquid not fully absorbed with allotted cooking time. It took 45 mins longer to get it fully cooked. Next time I will use rotisserie chicken or I will put broccoli and chicken in at the beginning of the cook time.