Cheesy Chicken, Broccoli, and Rice Casserole
Directions
- 1Season chicken thighs with garlic pepper seasoning, onion powder, paprika, cayenne, and salt.
- 2Add olive oil to the seasoned chicken and mix until evenly coated.
- 3In a pan, add butter.
- 4Cook the chicken thighs on each side for about 5 to 7 minutes.
- 5Take the chicken off the heat and set aside.
- 6Add garlic to the same pan, mix, and deglaze with chicken broth, scraping the bottom for flavor.
- 7Add cream of chicken with herb to the pan.
- 8Add heavy cream to the same can the cream of chicken came from, then pour into the pan.
- 9Mix until evenly incorporated.
- 10Add freshly grated cheddar cheese and Boursin cheese.
- 11Top with sour cream and season with the same seasonings used for the chicken.
- 12Mix until the sauce has a nice thick consistency.
- 13Add broccoli to salted water.
- 14Remove broccoli and put it into an ice bath to stop the cooking process.
- 15Chop the chicken and broccoli into desired size pieces.
- 16In a bowl, combine cooked rice, broccoli, and chicken pieces.
- 17Cover the mixture in the cheese sauce, mixing well for even distribution.
- 18Add a bottom layer of the mixture to a baking dish.
- 19Top with cheddar cheese.
- 20Add another layer of the mixture, smooth it out, and top with more cheddar cheese.
- 21Add the baking dish to an oven at 375 degrees Fahrenheit for about 25 to 30 minutes.
Ingredients
- chicken thighs
- garlic pepper seasoning
- onion powder
- paprika
- cayenne
- salt
- olive oil
- butter
- garlic
- chicken broth
- cream of chicken with herb
- heavy cream
- freshly grated cheddar cheese
- Boursin cheese
- sour cream
- broccoli
- cooked rice
Equipment
panbaking dishoven
Tips
- Deglaze the pan with chicken broth to get all the brown bits for flavor.
- Taste the sauce along the way to make sure it's right.
- Put broccoli into an ice bath to stop the cooking process.
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