Easy Chicken Broccoli and Cheese Casserole
Easy Chicken Broccoli and Cheese Casserole is a classic recipe that's a perfect weeknight dinner! It's cheesy, delicious, and so easy to make! It's one of those feel good meals that you're always looking forward to.
Equipment
- 12-inch Skillet
Ingredients
- 2 tbsps Olive Oil
- 2 tbsps Salted Butter
- 1 large Yellow Onion, (diced)
- 3 cloves Garlic, (diced)
- 4 sprigs Fresh Thyme, (stems removed)
- Salt and pepper
- 2 lbs Chicken Tenderloins
- 2 tsp Herbs De Provence
- 1 tsp Onion Powder
- 1 1/2 cups jasmine rice
- 2 cups chicken broth
- 1 cup milk
- 1 cups frozen corn
- 3 cups frozen broccoli
- Dash red pepper, optional
- 2 bay leaves
- 1 cup cheddar cheese
- 1 cup mozzarella
Instructions
- Preheat oven to 425 degrees F.
- Cut chicken tenderloins into cubes and season with herbs de provence, onion powder, salt, and pepper. Set aside.
- Add olive oil and butter to a large cast iron skillet/oven safe pan over medium heat. Add diced onions and cook until onions begin to soften, about 3-5 minutes. Add garlic and thyme and continue to cook until fragrant, about 1-2 minutes.
- Add chicken to the pan and brown on both sides. Add jasmine rice and continue to saute in pan until rice becomes toasted/golden. Add chicken broth, milk, frozen corn, and frozen broccoli and mix together. Then add bay leaves and a dash of red pepper, optional.
- Cover with a lid and Bake in the oven for 15-20 minutes, until rice becomes soft and fluffy. Remove the lid and top with cheddar and mozzarella cheese and continue to bake uncovered for an additional 5-10 minutes, until cheese is fully melted.
Nutrition
Calories: 637kcal, Carbohydrates: 48g, Protein: 48g, Fat: 27g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 147mg, Sodium: 774mg, Potassium: 943mg, Fiber: 3g, Sugar: 6g, Vitamin A: 875IU, Vitamin C: 47mg, Calcium: 348mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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