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creamy chicken broccoli rice casserole

Chicken Broccoli Rice Casserole

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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Large pot
  • 1 Medium saucepan
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 aluminum foil sheet

Ingredients
  

  • 2 cup cooked chicken breast shredded
  • 3 cup broccoli florets bite-sized
  • 2 cup cooked white rice cooled
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 can condensed cream of chicken soup 10.5 ounces, undiluted
  • 1 cup low-sodium chicken broth
  • 1/2 cup sour cream
  • 2 tablespoon unsalted butter
  • 1 small yellow onion finely diced
  • 2 clove garlic minced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
  • Steam or blanch the broccoli for 2 to 3 minutes until bright green and just tender, then drain well.
  • Melt butter in a saucepan over medium heat, add onion and cook 3 to 4 minutes until soft, then stir in garlic for 30 seconds.
  • Whisk in condensed soup, chicken broth, sour cream, Dijon, paprika, thyme, salt, and pepper, and warm until smooth and steamy.
  • In a large bowl combine cooked rice, chicken, broccoli, cheddar, and half the mozzarella, then pour the sauce over and fold to coat.
  • Transfer the mixture to the prepared baking dish and spread evenly.
  • Toss panko with olive oil and Parmesan, then sprinkle over the top along with the remaining mozzarella.
  • Cover loosely with foil and bake for 20 minutes, then uncover and bake 10 to 15 minutes more until bubbling and golden.
  • Remove from the oven and let rest for 10 minutes to set.
  • Garnish with chopped parsley and serve warm.

Notes

For best results, use day-old rice so the grains stay separate and the casserole doesn’t become gummy; pat broccoli dry after blanching to avoid watering down the sauce; swap in rotisserie chicken for convenience or use thigh meat for extra juiciness; adjust thickness by adding a splash more broth if the mixture seems dry before baking; for a deeper flavor, toast the panko in a skillet first; you can assemble up to a day ahead and refrigerate—add 10 minutes to the covered bake time; leftovers reheat well covered at 325°F with a spoon of broth to restore creaminess.
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