Creamy Chicken Broccoli Rice Casserole

Print Recipe

Prep Time 20

Cook Time 35

Resting Time 5

Total Time 55

Servings: 6

Course: dinner, Main Course

Cuisine: American

Casserole

1 medium yellow onion diced
1 Tbsp unsalted butter 14 g
2 garlic cloves minced (approximately 6 g)
2 oz cream cheese softened (57 g)
½ tsp dried oregano
½ tsp dried basil
1¾ cups chicken broth 414 ml
1¼ cups uncooked instant white rice approximately 300 ml by volume
4 cups fresh broccoli florets chopped into small pieces (approximately 950 ml by volume)
2 cups cooked shredded chicken approximately 280 g
⅓ cup sour cream 80 ml
1 cup shredded cheddar cheese approximately 113 g
2 Tbsp finely shredded Parmesan cheese approximately 10 g
½ tsp fine salt or to taste
¼ tsp ground black pepper or to taste

Topping

Preheat the oven to 375°F. Prepare an oven-safe Dutch oven or lidded oven-safe pot with at least a 3-quart capacity.
Melt the butter over medium heat. Cook the onion for about 4 minutes, until tender. Add the garlic and cook for approximately 1 minute.
Stir in the softened cream cheese, oregano, and basil until smooth. Add the broth, instant rice, and chopped broccoli. Bring to a boil, immediately turn off the heat, cover tightly, and leave undisturbed for 5 minutes.
Confirm that the rice is tender. Stir in the cooked chicken, sour cream, 1 cup cheddar, Parmesan, salt, and pepper.
Top with the remaining 1 cup cheddar and breadcrumbs. Bake uncovered for approximately 20 minutes, until lightly bubbling, melted and lightly browned on top, and 165°F in the center.