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The best chicken broccoli rice casserole with rich creamy texture and melted cheese, perfect for a hearty and satisfying family meal.
2 tbsp unsalted butter
5–6 chicken thighs
1 tbsp olive oil
4 cloves garlic, minced
1/4 cup chicken stock
1 (10.5 oz) can cream of chicken with herbs
10.5 oz heavy cream (use the soup can to measure)
1 1/2 cups cheddar cheese, shredded (divided)
1/2 cup sour cream
1/3 cup Boursin cheese
3 tbsp all-purpose seasoning (divided)
1 tbsp garlic pepper seasoning
1 tsp onion powder
1/2 tsp cayenne pepper
4 cups broccoli florets, cooked
4 cups cooked white rice
Salt and pepper, to taste
Preheat oven to 375°F (190°C).
In a large skillet, melt butter over medium heat.
Season chicken thighs with olive oil and 2 tablespoons of all-purpose seasoning.
Cook chicken for 6–7 minutes per side, until fully cooked. Remove, cool slightly, then shred or chop.
In the same skillet, sauté garlic until fragrant (about 2 minutes).
Add chicken stock to deglaze the pan and cook for about 4 minutes, scraping up browned bits.
Stir in cream of chicken soup and heavy cream until combined.
Add Boursin cheese and 1/2 cup cheddar cheese. Stir until melted and smooth.
Mix in sour cream until well combined.
In a large bowl, combine cooked rice, broccoli, and chicken.
Pour cheese sauce over the mixture and stir well.
Season with remaining seasonings, onion powder, cayenne, salt, and pepper to taste.
Transfer mixture to a greased casserole dish and spread evenly.
Top with remaining cheddar cheese.
Cover with foil and bake for 20 minutes.
Remove foil and bake an additional 10–15 minutes, until bubbly and golden.
Let cool slightly before serving. Garnish with parsley or paprika if desired.
Rotisserie chicken can be used for a quicker option.
Adjust spice level by reducing cayenne.
Add more cheese for a thicker, richer casserole.
Great for meal prep and reheats well.
Find it online: https://allcookedup.com/chicken-broccoli-rice-casserole/