Chicken Broccoli Rice Casserole Recipes

ONE POT BROCCOLI, CHICKEN AND RICE CASSEROLE

Steps:

• Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
• Turn stove DOWN to medium. Add flour and stir for 1 minute.
• Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
• Add broth, rice, thyme and a just pinch of salt and pepper.
• Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
• Remove lid - there should still be liquid on the surface. Working quickly, add broccoli, push down so it's partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
• Preheat grill/broiler. Remove lid and stir through half the cheese - don't worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
• Serve immediately, garnished with parsley if desired.

BROCCOLI, RICE, CHEESE, AND CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
• In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
• Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

CHICKEN BROCCOLI RICE CASSEROLE

Steps:

• Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. I use white long grain rice and the cooking time/liquid amount below works perfectly.
• Preheat the oven to 350 degrees.
• Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.
• Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.
• Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.
• Cover tightly and cook for 7 minutes.
• Add the broccoli and replace the cover. Cook for 8 more minutes. Refrain from stirring.
• Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
• Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
• Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
• Cover and bake for 15 minutes.

EASY BAKED CHICKEN, RICE, AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine chicken, soup, broccoli, rice, and water in a bowl; mix thoroughly. Transfer mixture to the prepared baking pan and cover with foil.
• Bake in the preheated oven for 30 minutes. Uncover, stir, top with Cheddar cheese, and cover again. Continue to bake until chicken is no longer pink in the center, rice is tender, and cheese is melted and bubbly, about 10 minutes more.