Amazing Broccoli Cheddar Chicken Rice 1hr Dinner
Oh, you guys! If there’s one dish that screams “comfort food” and makes my whole family happy, it’s this Broccoli Cheddar Chicken and Rice Casserole. Seriously, it’s like a warm hug in a bowl. I remember making this for the first time ages ago, and it was an instant hit. It’s become our go-to for busy weeknights when we need something hearty and satisfying, but it’s also fancy enough for a Sunday supper. The creamy, cheesy sauce, tender chicken, fluffy rice, and those little pops of broccoli? Pure magic. It’s just one of those recipes that always delivers, no fuss, just pure deliciousness.
Why You’ll Love This Broccoli Cheddar Chicken and Rice Casserole
Seriously, what’s not to love? This casserole is a total winner for so many reasons:
- Super Easy to Make: We’re talking minimal prep and straightforward steps. It’s perfect for when you’re short on time but still want a homemade meal.
- Family Favorite Guaranteed: Kids and adults alike gobble this up. It’s packed with flavors everyone adores.
- Incredibly Flavorful: That creamy cheddar sauce combined with tender chicken, rice, and broccoli is just *chef’s kiss*.
- Ultimate Comfort Food: It’s warm, cheesy, and satisfying – exactly what you need on a chilly evening or after a long day.
- Quick Dinner Solution: Ready in under an hour from start to finish, making busy weeknights so much easier.
Ingredients for Broccoli Cheddar Chicken and Rice Casserole
Alright, let’s get our ingredients together for this amazing Broccoli Cheddar Chicken and Rice Casserole. You’ll need:
- 1 tablespoon of olive oil – just a little to get things started.
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces. This makes sure you get chicken in every single bite!
- 1 cup of uncooked white rice. It’s important it’s uncooked so it absorbs all those yummy flavors.
- 2 cups of chicken broth. This is way better than water for cooking the rice, trust me.
- 1 cup of fresh broccoli florets. Make sure they’re cut into nice, bite-sized pieces too.
- 1 cup of shredded cheddar cheese. The sharper, the better in my opinion!
- 1/2 cup of milk. Whole milk makes the sauce extra creamy, but any kind works.
- 1/4 cup of butter. Unsalted is usually best so you can control the saltiness yourself.
- 1/4 cup of all-purpose flour. This is what helps thicken our glorious cheese sauce.
- Salt and pepper to taste. Don’t be shy!
Ingredient Notes and Substitutions
A few little tips and tricks for these ingredients!
If you’re in a super big hurry, using pre-cooked rotisserie chicken is a fantastic shortcut. Just shred it up and add it in when the recipe calls for browning the raw chicken – easy peasy! For the rice, while white rice is my favorite here because it gets so tender, you could try brown rice, but you’ll probably need to add a bit more liquid and cook it longer. And for the cheese? Cheddar is king, but a mix of cheddar and Monterey Jack or even a little bit of Gruyere would be delicious if you want to get fancy. Just make sure you shred it yourself; pre-shredded cheese has anti-caking agents that can make your sauce a little less smooth.
How to Prepare the Perfect Broccoli Cheddar Chicken and Rice Casserole
Okay, let’s get this deliciousness into a casserole dish! First things first, go ahead and preheat your oven to 375°F (190°C). While that’s warming up, grab an oven-safe skillet – this is a one-pan wonder, so we want to use a skillet that can go straight into the oven later. Heat your olive oil over medium-high heat. Once it’s shimmering, toss in your bite-sized chicken pieces. Cook them until they’re nicely browned on all sides; we’re not cooking them all the way through just yet, but getting a good sear on them adds so much flavor!
Next, right into that same skillet with the browned chicken, stir in your uncooked white rice and the chicken broth. Give it a good stir, bring it all up to a boil, then immediately reduce the heat to low, cover the skillet tightly, and let it simmer for about 15 minutes. This is where the magic happens – the rice starts cooking and soaking up all that savory broth and chicken goodness. After 15 minutes, carefully stir in your fresh broccoli florets. Don’t worry if the rice looks a little wet; it’ll absorb more liquid as it bakes.
Now, let’s make that dreamy cheese sauce. In a separate saucepan, melt your butter over medium heat. Once it’s all liquid gold, whisk in the flour. Keep whisking until you have a smooth paste – this is called a roux and it’s our thickening agent. Gradually, slowly whisk in the milk, a little at a time at first, until it’s all incorporated and the sauce starts to thicken up nicely. It should be smooth and creamy, not lumpy! Finally, stir in that shredded cheddar cheese until it’s all melted and glorious. Season it with salt and pepper to your liking – taste it and adjust, that’s my motto!
Pour this luscious cheese sauce right over the chicken, rice, and broccoli mixture in your skillet. Stir gently, making sure everything is coated and combined. Try not to mash those rice grains too much! You want it all mixed up and ready for its final transformation in the oven.
Baking the Broccoli Cheddar Chicken and Rice Casserole to Perfection
Now for the grand finale! Pop that skillet (remember, it needs to be oven-safe!) into your preheated oven. Bake it uncovered for about 20 to 25 minutes. You’re looking for it to be nice and bubbly around the edges and for the rice to be perfectly tender and cooked through. The cheese sauce should be thick and gooey, and the top might even get a little golden brown. If it looks like it’s browning too quickly, you can always loosely tent it with foil for the last few minutes. Once it’s bubbly and heated through, it’s ready to come out and wow your taste buds!
Tips for Success with Your Broccoli Cheddar Chicken and Rice Casserole
To make sure your Broccoli Cheddar Chicken and Rice Casserole turns out absolutely perfect every time, here are a few little secrets I’ve picked up. First, when you’re browning the chicken, don’t overcrowd the pan! Cook it in batches if you have to. This is super important because overcrowding steams the chicken instead of browning it, and you really want that nice flavor boost from a good sear. Also, be mindful of that rice cooking time. Those 15 minutes are key – you don’t want it to get too mushy before it even hits the oven. And for the cheese sauce, whisking constantly is your best friend. It prevents lumps and helps create that wonderfully smooth, creamy texture that just makes this casserole sing. Oh, and taste as you go! Adjusting salt and pepper at the end makes a world of difference.
Serving Suggestions for Your Broccoli Cheddar Chicken and Rice Casserole
This Broccoli Cheddar Chicken and Rice Casserole is pretty much a meal in itself, right? But if you want to round things out, I love serving it with a simple side salad. Just some crisp lettuce, maybe a few cherry tomatoes and a light vinaigrette – it cuts through all that cheesy richness perfectly. A basket of warm, crusty bread is also amazing for soaking up any extra deliciousness from the bottom of the dish. Honestly, though, it’s so hearty you might not even need anything else!
Storing and Reheating Your Delicious Broccoli Cheddar Chicken and Rice Casserole
Got leftovers? Lucky you! Once your glorious Broccoli Cheddar Chicken and Rice Casserole has cooled down a bit, pack it into an airtight container. It’ll keep nicely in the fridge for about 3 to 4 days. When you’re ready for a tasty encore, the microwave is your best friend for a quick reheat – just zap it until it’s heated through. If you want it to be extra good, though, I love popping a portion back into a small oven-safe dish in a 350°F (175°C) oven for about 10-15 minutes until it’s bubbly and warm again. It really brings back that fresh-from-the-oven magic!
Frequently Asked Questions about Broccoli Cheddar Chicken and Rice Casserole
Got some burning questions about this cheesy, chickeny goodness? I’ve got you covered!
Q: Can I make this Broccoli Cheddar Chicken and Rice Casserole ahead of time?
Absolutely! This is a fantastic make-ahead meal. You can assemble the whole casserole (up to the baking step) and cover it tightly with plastic wrap, then foil. Pop it in the fridge for up to 24 hours. When you’re ready to bake, just let it sit on the counter for about 20-30 minutes to take the chill off, and then bake as directed, possibly adding a few extra minutes to ensure it’s heated through.
Q: What kind of chicken is best for this casserole?
Boneless, skinless chicken breasts are what the recipe calls for, and they work wonderfully because they cook relatively quickly and are easy to cut into bite-sized pieces. However, you could totally use boneless, skinless chicken thighs if you prefer – they’re a bit more forgiving and stay super moist! As mentioned before, rotisserie chicken is a super speedy shortcut too.
Q: How can I make this casserole less creamy or less cheesy?
If you find this Broccoli Cheddar Chicken and Rice Casserole a bit too rich for your taste, you can easily adjust it. For less creaminess, try using a little less milk or even half-and-half in the cheese sauce, or use a lighter milk. For less cheese, simply reduce the amount of cheddar cheese you add – maybe start with 3/4 cup instead of a full cup. It will still be delicious, just a little lighter!
Estimated Nutritional Information
Just a friendly heads-up, the nutritional info for this Broccoli Cheddar Chicken and Rice Casserole is an estimate. It can totally change depending on the specific ingredients you use, the brands you pick, and exactly how big your serving is. So, think of these numbers as a general guide rather than a hard-and-fast rule!
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Amazing Broccoli Cheddar Chicken Rice 1hr Dinner
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and comforting casserole featuring tender chicken, broccoli, and rice baked with a rich cheddar cheese sauce.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup uncooked white rice
- 2 cups chicken broth
- 1 cup broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium-high heat. Add chicken and cook until browned.
- Stir in uncooked rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- Stir in broccoli florets.
- In a separate saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk until thickened to make a sauce.
- Stir in cheddar cheese until melted. Season with salt and pepper.
- Pour cheese sauce over the chicken, rice, and broccoli mixture in the skillet. Stir gently to combine.
- Bake uncovered for 20-25 minutes, or until bubbly and heated through.
Notes
- You can use pre-cooked chicken for a quicker meal.
- Add other vegetables like carrots or peas if desired.
- Garnish with extra cheddar cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 casserole serving
- Calories: Approximately 550
- Sugar: Approximately 5g
- Sodium: Approximately 800mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 15g
- Unsaturated Fat: Approximately 15g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 3g
- Protein: Approximately 30g
- Cholesterol: Approximately 100mg
Keywords: Broccoli Cheddar Chicken and Rice Casserole, chicken casserole, cheesy chicken, broccoli rice bake, comfort food
