Description
A comforting and cheesy bake with tender chicken, fluffy rice, and fresh broccoli, all smothered in a creamy cheese sauce.
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups uncooked long-grain white rice
- 3 cups low-sodium chicken broth
- 4 cups fresh broccoli florets (about 1 large head)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1 (10.5 oz) can condensed cream of chicken soup
- 1/2 cup milk
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Season chicken pieces with salt and pepper. In a large skillet over medium-high heat, heat olive oil. Cook chicken until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add onion and garlic; sauté until softened, about 2 minutes. Add rice and chicken broth, bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
- Meanwhile, steam or blanch broccoli florets until bright green and slightly tender, about 3-4 minutes. Drain and set aside.
- In a medium bowl, combine sour cream, cream of chicken soup, milk, and paprika. Stir until smooth.
- Once rice is cooked, spread it evenly in the prepared baking dish. Top with cooked chicken and broccoli florets. Pour the soup mixture over the top, spreading evenly.
- Sprinkle cheddar and mozzarella cheeses over the casserole, then sprinkle with red pepper flakes if desired.
- Bake uncovered for 20-25 minutes, or until bubbly and cheese is melted and golden. Let rest 5 minutes before serving.
Notes
For a lighter version, use low-fat soup and reduced-fat cheese. You can substitute brown rice (adjust liquid and cook time accordingly).
Nutrition
- Calories: 520 kcal
- Sugar: 4 g
- Fat: 24 g
- Carbohydrates: 38 g
- Protein: 36 g