Easy Chicken Broccoli Rice and Cheese Casserole
Easy Chicken Broccoli Rice 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
- Dutch Oven (or Large Pot)
Ingredients
- 1 1/2 lbs Chicken Tenderloins
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1/2 tsp Kosher Salt , (more or less as desired)
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil
- 1 Yellow Onion, (diced)
- 1 lb Frozen Broccoli Florets
- 2 cups Long Grain White Rice , (uncooked)
- 2 tsp Chicken Bouillon Powder, (optional, but recommended)
- 3 1/2 cups Low Sodium Chicken Broth
- 2 cans Cream of Chicken Soup
- 1 can Evaporated Milk
- 2 cups Cheddar Cheese, (shredded)
- 2 cups Mozzarella Cheese, (shredded)
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, combine chicken tenderloins, Italian seasoning, garlic powder, onion powder, kosher salt, and black pepper. Mix together, ensuring all of the chicken is fully coated. 1 1/2 lbs Chicken Tenderloins 1 tbsp Italian Seasoning 1 tsp Garlic Powder 1 tsp Onion Powder 1/2 tsp Smoked Paprika 1/2 tsp Kosher Salt 1/2 tsp Black Pepper
- Place a Dutch oven or large pot onto the stove over medium high heat. Allow the pan for get nice and hot for about 3-4 minutes, then add olive oil and the seasoned chicken tenderloins and cook 4-6 minutes per side, until fully cooked and golden brown. 2 tbsp Olive Oil
- Remove the chicken from the pot and place onto a plate. Set aside.
- Add diced yellow onion to the pot and cook until lightly browned and softened, about 5 minutes. Then add the frozen broccoli and cook for another 7-10 minutes, until the broccoli is thawed. Season with chicken bouillon powder and toss to coat, then add the rice and cook for 2-3 minutes, to toast the rice slightly, allowing it to soak up the flavors in the pot. Use a wooden spoon to gently scrape any browned bits on the bottom of the pot, that's where the flavor lives! 1 Yellow Onion 1 lb Frozen Broccoli Florets 2 tsp Chicken Bouillon Powder 2 cups Long Grain White Rice
- Pour chicken broth into the pot and bring to a boil. Once boiling, reduce the heat to low and simmer for 18-22 minutes, until the rice is fully cooked. 3 1/2 cups Low Sodium Chicken Broth
- Once the rice is tender and cooked, remove from heat and add in the cream of chicken, evaporated milk, and half of the cheddar and mozzarella cheeses. Stir until everything is fully incorporated and the cheese is fully melted. Taste and see if it needs any additional salt and pepper. Adjust as needed. 2 cans Cream of Chicken Soup 1 can Evaporated Milk 2 cups Cheddar Cheese 2 cups Mozzarella Cheese
- Chop up the chicken into bite sized chunks and add into the pot and stir to combine. Pour everything into a 9x13 baking dish and top with the remaining cheese. Bake for 25-30 minutes, until the cheese is fully melted and slightly golden on the edges. Broil for 2-3 minutes to develop a golden crust on top.
- Allow the casserole to rest for 10 minutes and then serve.
Notes
- Using already cooked rice: Use about 4 cups of cooked rice. Follow the recipe as is - sear the chicken, cook the veggies, then add the cooked rice and remaining ingredients and bake. Omit the chicken broth as the rice doesn't need to be cooked.
- Get the pot nice and hot! Let your Dutch oven preheat on the stove for a few minutes before adding the oil and chicken. A hot pot helps the chicken brown instead of steaming.
- Sear the chicken properly. Once the chicken hits the pot, let it cook undisturbed for a few minutes. If you try to flip it and it sticks, it probably isn’t ready yet. Once a crust develops, it should release much more easily.
- Keep the Browned Bits. Those little bits stuck to the bottom of the pot are called fond, and they are packed with flavor. Scrape them up as the vegetables and rice cook so they become part of the casserole.
- Shred the Cheese Yourself. This may seem like an extra step but freshly shredded cheese melts more smoothly than bagged stuff.
- Let the Rice Cook Completely. Make sure the rice is tender before adding the cream of chicken soup and cheese. This prevents the rice from becoming mushy while baking.
Nutrition
Calories: 583kcal, Carbohydrates: 32g, Protein: 46g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 120mg, Sodium: 1352mg, Potassium: 1117mg, Fiber: 2g, Sugar: 12g, Vitamin A: 872IU, Vitamin C: 4mg, Calcium: 404mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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