Chicken Broccoli Rice Casserole

This easy-peasy chicken broccoli rice casserole may just become your new favorite one-pan meal. Quick, healthy, and ridiculously delicious, it's perfect for those crazy busy weeknights.

Course Main

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 593kcal

Author Imma

Ingredients

1 large or 2 small chicken breast, cut into chunks (about 2 cups)
¾ teaspoon salt (adjust to taste)
1 -2 teaspoons (3-6g) salt-free Cajun Creole seasoning (see notes)
1-2 tablespoons (15-30ml) oil
1 medium onion, chopped
2 teaspoons (10g) minced garlic
3 tablespoons (42g) butter
3 tablespoons (20-25g) flour
2 cups (470ml) chicken broth
½ cup (120ml) milk
1½ cups (180g) cooked rice
2-3 cups (170-250g) broccoli florets
1 cup (110g) cheddar cheese
parsley to garnish

Instructions

Preheat the oven to 350℉ (175℃).
Season chopped chicken with salt and salt-free Cajun Creole seasoning (or use the spice mix with salt and omit the salt). Stir until the chicken is completely covered.
Heat oil in a skillet, add the chicken, and cook for 3-5 minutes.
Add the onion and stir for about a minute. Then add the minced garlic and cook until the onions wilt (about 4 minutes). Remove and set aside.
Add the butter to a 10-inch oven-safe skillet. As soon as butter melts, whisk in the flour. Continue whisking until flour is thoroughly mixed with butter, and cook for about a minute.
Slowly add chicken broth, followed by the milk, stirring continually so no lumps form. Bring to barely a boil, then turn the heat down to medium and simmer gently until it thickens into a cream sauce (6-8 minutes).
An easy way to gauge this is when the sauce coats the back of a wooden spoon, and your finger creates a path when swiping it.
Turn off the heat and stir in the rice, broccoli, ½ cup cheese, and the chicken. Adjust the Creole seasoning and salt to taste. Top with remaining cheese.
Bake, uncovered, at 350℉ (175℃) for 15-30 minutes or until heated through and the cheese melts.
Serve hot.

Notes

Omit the salt if using a spice mix that has salt in it already.
Add milk and chicken broth slowly while stirring constantly. That will keep the sauce from forming lumps.
When you stir the flour into the melted butter, give it a couple of minutes to absorb. That also helps prevent a lumpy sauce.
Is your sauce thick enough? An easy way to gauge this is if the sauce coats the back of a wooden spoon enough to create a path through it with your finger.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition