How to Make Chicken Broccoli Rice Casserole
- cook TIME 50 mins
- prep TIME 10 mins
- total TIME 1 hr
Ingredients (18)
- 14 oz skinless boneless chicken breasts cut into small chunks
- 6 oz broccoli cut into small chunks
- 3/4 cup uncooked long-grain rice
- 2 oz onion minced
- 2 oz mozzarella cheese whole milk
- 1.5 oz cheddar cheese
- 1 tbsp olive oil
- 1 tbsp garlic minced
- 1 cup unsalted chicken broth
- 1/2 cup milk
- 4 tbsp heavy cream
- 1 tbsp all-purpose flour
- 1/4 cup plain panko breadcrumbs
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- 1/2 tsp Cajun seasoning
- 2 tbsp parsley finely chopped
INSTRUCTIONS
Prep:
Cut the chicken breasts: Place the chicken breasts on your cutting board and cut them into thick slices against the grain. Then, cut the slices crosswise into smaller chunks.
Cut the broccoli: Use a peeler or a knife to peel off the tough outer layer of the lower half of the stalk. Slice off the stalk and turn the broccoli head upside down. Cut through the florets and rotate the head as you go to get bite-sized pieces.
Grate the cheese: Place some mozzarella in a freezer for 15 minutes to firm it up. Place a cheese grater firmly on the cutting board. Press the firm blocks of cheese against the grater and push down. Grate until you get the amount specified above.
Mince the onions: Cut the onions in half and place the cut-side down on the cutting board. Slice vertically but do not cut off the root. Turn the onion half 90 degrees and make a crosshatch pattern with the other cuts. Continue chopping with a rocking motion until minced.
Mince the garlic: Remove the garlic cloves from the bulb and peel off the skin. Give the cloves a rough chop and continue with a rocking motion until minced.
Chop the parsley: Wash parsley under running water. Bunch them together on the cutting board and chop finely.
Cook:
Caramelize the garlic and onions: Place a pan on medium heat until hot. Add 1 tbsp olive oil, 1 tbsp garlic, and 2 oz onions. Stir for 1 minute.
Sauté the chicken: Add 14 oz chicken breasts, 1/2 tsp salt, 1/2 tsp paprika, 1/2 tsp pepper, and 1/2 tsp Cajun seasoning. Stir for 5 minutes.
Sauté the broccoli: Add 6 oz broccoli and 1 tbsp all-purpose flour. Stir for another 2 minutes.
Bake the casserole: Add the stir-fried mixture, 3/4 cup long-grain rice, 4 tbsp heavy cream, 1 cup unsalted chicken broth, and 1/2 cup milk to a baking dish and mix well. Bake the casserole at 400 °F for 35 minutes.
Bake the toppings: Take the dish out and sprinkle with 1/4 cup panko breadcrumbs, 2 oz mozzarella cheese, and 1.5 oz cheddar cheese. Resume baking at 400 °F for 5 minutes.
Garnish and serve: Cut out the portions and sprinkle with 2 tbsp parsley. Enjoy.